Method

1. Lay out the pastry and crumble the chocolate and chilli black pudding over it so it’s covering all of the pastry.
2. Lay a piece of Clingfilm over the top and use a rolling pin to flatten the black pudding. If any gaps in the black pudding layer are exposed, crumble over some extra black pudding and roll again.
3. Roll the puff pastry and black pudding up like a Swiss roll and wrap in cling film.
4. Chill in the fridge for at least 2 hours.
5. Heat the oven to 180C
6. Remove the pastry from the fridge and unwrap from the cling film, slice at 1.5cm thick using a sharp knife.
7. Line a baking tray with greaseproof paper and grease with a little oil or butter.
8. Lay the whirls onto the greaseproof paper and press down gently.
9. Glaze with the beaten egg.
10. Bake for 15-17 minutes, until golden brown.