Blackpool Breakfast Bap Recipe
A delicious poppy seed bap filled with black pudding hash, bacon, egg, and a freshly made mushroom ketchup
Photo: Joe Sarah
Serves 4 Big Baps
For the soft bread rolls
4g dried yeast
50ml tepid water
250g strong white flour
1 teaspoon of caster sugar
5g sea salt
100ml tepid milk
1 egg, beaten
Poppy seeds, to sprinkle over
For the hash
3 medium onions
Knob of butter
750g of potatoes, peeled (like Maris piper or king Edwards)
1 egg, beaten
100g black pudding, skinned and diced into 1cm cubes
small handful of flat leaf parsley, chopped
juice of 1 lemon
1 teaspoon of smoked paprika
Salt and pepper, to taste
Olive oil for frying
600g mushrooms (Chestnut and Portobello)
2 roughly chopped onion
2 tablespoon of rapeseed oil
1 small bunch of thyme, leaves removed
3 cloves of garlic, peeled chopped
3 tablespoons of Worcestershire sauce
150g brown sugar
½ teaspoon of cayenne
50ml sherry vinegar
1 tablespoon of salt
Freshly ground black pepper
To make the buns: Mix the yeast with the tepid water and leave to dissolve.
Weigh the flour, sugar, butter and salt into a large bowl and add the milk. Add the dissolved yeast and mix thoroughly into a dough. Turn it out onto a lightly floured surface and knead for 15 minutes until your dough is soft and elastic. Leave to rise for 1 hour in a covered bowl left in a warm place.
Divide the dough into 4 and on a lightly floured surface roll into balls with your hands. Then using a rolling pin flatten slightly on floured surface. Place on baking trays lined with baking paper and brush beaten egg over each bap. Cover loosely with cling film and leave them in a warm place for 30 minutes.
Brush with a second coat of beaten egg and sprinkle with poppy seeds on top of each bap. Cover loosely with cling film and leave for a final 30 minutes to rise.
Meanwhile preheat your oven to 200°C/fan 180°C/gas mark 6. Bake the baps until they are perfectly golden, about 12 minutes.
To make the hash: Slowly cook the onions in a knob of butter until soft.
Coarsely grate the potatoes into a clean tea towel and then squeeze out the excess liquid by twisting the towel until the liquid stops flowing out. You may need to do this a couple of times.
Place the potatoes and onions into a large bowl. Add the egg, black pudding, flat leaf parsley, lemon juice, paprika and a good amount of salt and pepper. Mix the ingredients well.
Heat a good glug of olive oil in a heavy based frying pan and when the oil is hot add two large spoonfuls of the hash mix to the pan and flatten into patties about 3cm thick.
Flip over once browned and crispy - about five minutes each side. Make sure they are cooked in the middle and nice and golden.
To make the mushroom ketchup: Roughly chop the onions and mushrooms. Get a large saucepan on a high heat add the oil. Once almost smoking hot add the mushrooms and fry until the liquid that the mushrooms have released has evaporated, about 10 minutes.
Turn down the heat and add the onions, thyme and garlic and fry for a further 5 minutes.
Add the Worcestershire sauce, brown sugar, cayenne pepper, sherry vinegar, water and salt and pepper and reduce for a further 10-15 minutes.
Place the ketchup in the blender and puree till smooth, Pop the ketchup into a sterilised jar leave to come to room temperature and refrigerated, for up to 2 weeks.
Fry your eggs and your bacons.
Assemble your bap by slicing your lovely baps open smearing some of your homemade ketchup on laying the hash brown on and topping with a runny fried egg and a couple rashes of crispy bacon. 3 slices of bacon and 1 fried egg per bun.