“ Brand: Bury / Type: Meat „
Don't be fooled, the Bury Black pudding isn't the original black pudding maker and it certainly isn't the best.
I was born in Bury and brought up with black pudding as a staple in a Sunday morning fry up. I agree completely with my parent's view that the best black pudding in the world is Chadwick's Black Pudding, available fresh from Bury Market, the original and the best.
That said, Bury Black pudding is so-so. As black puddings go it is ok, it has the taste of black pudding and frys up well, unfortunately you can't really boil it, the best way of cooking black pudding, as it's ready sliced. It comes nicely sliced in a neat plastic packet, it is quite expensive though or what you get. As a Bury girl I expect a little more oomph to the taste. For me it's quite disappointing but to someone who hasn't tasted the best it's probably thought of as quite nice.
Yes it's made out of pig's blood but does that really matter? After all any product made from meat has some blood in it so what's the problem. Don't think about it and just bite in.
Firstly you'll get an overwhelming taste that'll blow your mind. You'll never eat a fry up without it again. I can't really describe it except that it's wonderful.
The conclusion, try them all before you judge them, it's worth a trip to Bury's "World Famous" lol Market to try some of the different and more flavoursome brands before you judge and decide which is you favourite. For me this isn't my favourite, it's decidedly average but definitely better than no black pudding at all.
I'll try anything once. So when I moved to the midlands for uni from Essex, I discovered Black pudding and thought I'd give it a go. It's nicer than you'd think really, and this variety seems to be the best of those I've tried.
Cooking it can be a bit of a pain, since you have to be really gentle or the pudding will crumble like bad dry wall, but if you manage to pull it off it's really quite tasty. It has a very deep iron flavour, so if you don't like liver or red meat and the richness that comes wtih them then I'd streer clear. The little white blots in the pudding, something I'd always assumed was squares of fat turned out to be mostly pearl barley, giving the pudding a different texture and helping the break up what would otherwise be a rather nondescript sausage.
In terms of tecutre, the closest thing I could compare it to is a crumbly patte, and if you were goingto try it I'd recommend a sharp accompanyment, grilled tomatoes go nicely as you really need something to counteract the richness of the pud, but other than that the world is your oyster. Or pudding. Whatever.
Bury Black Pudding Slices.
Dried blood and blobs of fat, grilled or fried, sounds disgusting?
So why is black pudding so nice?
I only ever have a grilled breakfast at the weekend and only then when I'm not on a day shift or coming in off of nights.
So a Cooked Breakfast at the weekend is really a treat.
My wife picked up the pack of Black Pudding from a Tesco extra the other day and we had it on Saturday morning. Sausages, Beans, Mushrooms, Toast and the a piece of Black Pudding.
(Man was I full afterwards)
The Black Pudding admittedly has a slightly chemical smell but once under the grill it rather oddly has a very appealing smell and my mouth was watering way before it was cooked.
It holds its shape and is easy to slip over onto your plate.
Brown sauce compliments it wonderfully.
I am writing this and it's making me hungry!
My son who is at Uni recently told me he had a Black Pudding Buttie for his dinner one day! Students......
Perhaps it goes back to ye olde days where no part of the animal went to waste, Perhaps in this world of PC and eating healthily it is sometimes to be 'Naughty' and eat something that is without question very bad for you.
Whatever the reason, Black Pudding will be remain occasional breakfast treat.
It looks gross, smells a bit funny but is simply delicious.
Give it a go but only if your brave.
Not for Whimps.
I really do like Black Pudding. God knows why - the whole idea of eating dried blood sounds so unappealing. And I have also seen it made on the telly.
Seeing vatfuls of blood being poured into a pan brings home the reality of what you are devouring.
I like black pudding with potato scones, bacon and clootie dumpling, when I get the chance to find that. Clootie dumpling is a light, steamed fruit pudding, which you won't find in the South (if you do find any let me know).
When fried and served with the above ingredients, you have a wonderful sweet and savoury spicy dish.
But back to black pudding!
I was looking forward to tucking into this, with a little trepidation. It is clear to see that this is fatty. You can see the dots of white fat. Anyway, I fried it up and whilst it was cooking, could smell that familiar black pudding waft.
Uncooked black pudding starts out as dark, pinky brown. The frying of makes it the familiar black colour. When this was cooked, it was of course the familiar black, but dotted with flecks of fat.
I found myself picking bits of fat out of my mouth as I ate this. Gross as that sounds, lumps of fat in your black pudding just don't do it for me.
How did it taste? Less spicy than I am used to.
I seem to prefer black pudding that has come from North of the border. For one, you can get it in the chip shop up there deep fried in batter (surprise surprise) and it is delicious and smooth and spicy.
I have since discovered that there are many regional variations in the recipes for black pudding and some use a lot of fat and some use much less, if any at all. Some put a lot of spice in and some, none at all.
Although I ate most of this, I didn't enjoy it, and won't be buying it again.
The best black pudding I have tasted which is available in the South is Hall's brand and The Co-operative's own brand - I'll be sticking with those.