Egg and black pudding on Scottish morning rolls

Method

1. To make the rolls, sift the flour into a large bowl and stir in the yeast and salt. Make a well in the centre and add the milk. Mix well with your hands to make a soft, sticky dough. Put the dough in a large bowl, cover with cling film and leave to rise in a warm place for about 40 minutes.
2. Tip out the risen dough onto a lightly floured surface and divide into 8 equal pieces. Roll each lightly into a round, then put on a floured baking sheet, leaving space for them to expand as they bake. Sprinkle with a little flour, cover with a clean tea towel and leave to prove in a warm place for 20 minutes.
3. Heat the oven to 190°C/170°C fan/gas 5. When the rolls have proved (they will have puffed slightly), bake for 25-30 minutes until they’re pale golden and sound hollow when tapped on the bottom. Leave to cool a little on a wire rack.
4. While the rolls are still warm, heat a little vegetable oil in a frying pan, then add the black pudding slices. Cook for a few minutes on each side, then move to a plate and keep warm.
5. Add a little more oil to the pan, then crack in the eggs and cook to your liking.
6. Split the rolls and top each base with a slice of black pudding, squashing it down a little with a fork, then add a fried egg and season. Put the top on the roll and serve with a dollop of brown sauce, if you like.