“I was heading down to Madrid University where the first-ever Madrid Street Food Festival was setting up. I’d met a couple of guys with a food van and they were cooking a slow-roasted shoulder of ibérico pork. I wanted to come up with something that was inspired by my time here but also a dish that pushed the boundaries a bit, after all, this was a food festival! I’d had some delicious fried churros for breakfast and that gave me an idea. I made up a basic pancake mix and had a bit of a Yorkshire pudding moment. But what I wanted to make was a savoury clafoutis, spiced up with smoky chorizo and some local black pudding. I know Yorkshire and Madrid are not the first thing you think of when you draw up a list of fusion foods but this recipe could change all that, it’s absolutely delicious!” Ainsley Harriott, Ainsley Harriott’s Street Food






Skill level

Average: 4.1 (19 votes)


  • 120 g plain flour
  • 4 eggs
  • good pinch of salt
  • 20 g butter
  • 2 tsp olive oil
  • 250 ml (1 cup) milk
  • 100 g piece black pudding, peeled and broken into small pieces
  • 100 g raw chorizo sausage, peeled and broken into small pieces
  • 2 spring onions (scallions), thinly sliced
  • 2 tbsp finely grated manchego cheese

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 240ºC and place a 23 cm ovenproof frying pan in the oven to heat for about 5 minutes.

Meanwhile, sift the flour into a large bowl, then add the eggs and salt and gradually whisk in the milk until a smooth batter forms.

Remove the hot frying pan from the oven, then add the butter and oil, swirling to combine. Once the butter has melted, quickly pour in the batter and sprinkle the black pudding, chorizo and spring onion over the top. Bake for 20 minutes or until golden and puffed. Sprinkle over the manchego cheese and serve immediately.


Ainsley Harriott’s Street Food starts Thursday 6 August 2015 at 8.30pm on SBS and finishes 1 October 2015. Visit the Ainsley Harriott’s Street Food program page to catch-up on episodes online, scroll through recipes and read our interview with Ainsley.