Place the turkey mince in a bowl and stir in the cream, chopped watercress and seasoning. Place into the refrigerator.
Lay the turkey steaks between some cling film and gently bat out with a rolling pin until thin. Remove the cling film and place the creamy mince on one edge of the turkey steak. Roll up tight and wrap in cling film to form a sausage shape ""ballontine"". Tie the ends so water tight and place into a simmering pan of water and poach for 12 minutes. Remove from the water, cool and refrigerate.
Cut the black pudding into 10 equal pieces and mould into little balls with your hands. Pan fry the black pudding bon bons for 3-4 mins to cook through and keep warm.
Slice the ballotine into 10 and place a bon bon on each. Garnish with a little watercress and serve on a platter.