In a large bowl, sieve the flour and rub the butter into the flour with your finger tips until you have light breadcrumbs. Add the baking powder and mix through the flour. Break up and crumble in the black pudding.
Make a well. Add the milk and mix with your hand or a spatula until you have a light dough. Grate the apple into a bowl and gently squeeze out excess juice, mix it through quickly to avoid discoloration.
Tip the dough out onto a floured surface and knew very lightly until you have a round ball of dough. Flatten this down slightly, cover and leave to rest in the fridge for 10-15 minutes.
Roll out the dough until you have a thickness of about one inch. Cut into rounds and lay on a buttered and lightly-floured baking tray.
Brush with beaten egg and bake in the hot oven for 20 minutes, or until brown and well risen.
Serve hot with butter . . . although there’s nothing here like the butter in Ireland.
Recipe by Rita Meade of Berry Lodge Cookery School