I was in a pub in Mossley the other week which sells Manchester eggs. They're like a Scotch egg but with black pudding.
You can only buy this snack in a couple of other pubs in Manchester so I decided I'd have a go at making some myself. I tweaked the recipe in a couple of ways: I thought the pickled egg was a bit of a sharp taste so just used hard-boiled ones and I also used flour rather than egg wash for the breadcrumbs which I probably wouldn't do next time. So anyway, here's a recipe that you won't find in Delia Smith, Nigella Lawson or any of those other fancy Southern cook books.
Slice of black pudding
Remove skin from sausage and black pudding and mix together in bowl with a fork. Make into a ball before flattening it into a circle about half an inch thick. Place hard-boiled egg in middle and wrap sausage and black pudding around it before coating with breadcrumbs.
Most people deep fry them but I just cooked them in the oven at 200°C for half an hour and they turned out fine. If you're lucky enough to live in the North West, I recommend buying the ingredients from Tittertons, Stockport's premier provider of pork products, but if not any butcher's shop that makes their own sausages and black pudding.