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 ...  Read the complete review

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 ...  Read the complete review

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 ...  Read the complete review

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 ...  Read the complete review