d100 Recipes: Scotch Eggs & Mulled Cider

We’re in the proper depths of winter down here in NZ. It’s cold, it’s wet, it’s rainy and overcast. It’s about as dreary as jolly old England, so for this week’s recipes I looked to the UK to inspire some comfort food on these dreary of days.

Scotch Eggs


  • 8 large eggs
  • 8 large pork sausages
  • 1 handful of scallions/spring onions, finely diced
  • 1 tablespoon of mustard
  • Salt and pepper to taste
  • 1 cup of flour
  • 1 cup of breadcrumbs


  • Stove top/hob
  • Deep fryer


  • Heat up your deep fryer, or fill a saucepan with oil and bring to medium-high heat
  • Put 6 of the eggs into a saucepan of room temperature water and bring it to the boil, then boil the eggs for 4 minutes
  • Transfer the eggs to a bowl of cold water.
  • Get the sausages out of a skin and combine with the mustard, garlic, spring onions/scallions, salt and pepper
  • Prepare three bowls, one with flour, one with the remaining eggs beaten, and one with breadcrumbs
  • Peel the eggs
  • Roll an egg in flour, then cover completely with the sausage mix
  • Roll the giant meaty egg in flour, dip into the egg and then roll in breadcrumbs
  • Cook the scotch eggs in the deep fryer for about 5 minutes or until they are a nice golden brown

Mulled Cider


  • 1 litre/2 pints of cider
  • 3 cloves
  • 1 star anise
  • ½ teaspoon of nutmeg
  • 1 stick of cinnamon
  • 1 teaspoon of vanilla essence
  • 1 orange, sliced
  • 2 tablespoons brown sugar
  • 1 cup of brandy (optional)


Stop top/hob.


  • Mix all the ingredients together in a saucepan and bring it to the boil
  • Then turn the heat down and simmer for around 10 minutes

This makes enough mulled cider for around 4 large glasses. Best served warm.

If you like these recipes, have a go at making them, and let us know how it turns out!

If you’ve missed any of the previous recipes, find them HERE.

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