Black pudding with apple

INGREDIENTS
3 sweet eating apples, peeled, cored, and sliced
30g (1oz) butter
2 tsp light soft brown sugar
vegetable oil, for frying
8 large slices or 16 small slices of black pudding
4 smoked streaky bacon rashers, cut lengthways into thin strips
100ml (31⁄2fl oz) cider

METHOD
Cut each apple slice in half. Melt the butter in a small frying pan, add the apple pieces and sugar, and cook over a medium heat, stirring frequently, for 8–10 minutes, or until softened and slightly caramelized. Remove from the heat and set aside.
Wipe out the pan, smear it with a little oil and fry the black pudding slices, in batches, over a medium-high heat for about 3 minutes on each side, or until slightly crisp. Remove from the pan and keep warm. Fry the bacon strips for 3 minutes, or until cooked through and slightly crisp, stirring frequently. Remove from the pan, increase the heat, and pour in the cider. Allow to bubble until well reduced and syrupy, stirring to incorporate any bits stuck to the bottom of the pan.
To serve, place a slice of black pudding on each plate, add a layer of apples, then repeat with the rest of the black pudding and apple. Top with the bacon strips and drizzle with the pan juices.