Get yourself down to Bury Market and the Bury Black Pudding Stall. Fresh boiled black pudding either less fat or full fat with piccalilli sauce and eat it straight away. Also oven bottom muffins. A treat.
May I suggest a culinary delight? Get your slices of black pudding, wrap each one in 4 slices of streaky bacon, tucking all the ends under the pudding slices. Place on a baking tray and bung it in the oven at 180 degrees C until the bacon crisps up. All the fat from the bacon soaks into the black pudding. Om nom nom.
Love Scottish black pudding, always have it on my plate in Leith, Edinburgh when I am up there. A must on the plate for any breakfast. Looked good bud. All the best
I haven't had a decent black pudding in years, since my local butchers retired. It was in a tough skin, almost a circle & had a metal tag on it. When fried, it went crisp & broke up, amazing taste. Great looking poached eggs by the way.
Easiest way to poach an egg. Put half inch of water into a frying pan. Cook the eggs just like you would if you were frying them. Come out perfect every time.
I've been overseas for over twenty years with no black pudding! Coming home soon. There could be a shortage of it not long after I arrive...just a friendly warning.
Stornoway black pudding all the way for me...and that's not just because I'm Scottish, lol. It's just that in my 45 years on this earth and having had several varieties of black puddings, I've yet to taste better. But I've never tried Bury black pudding, so that's next on my bucket list 👍
I enjoyed Stornoway Black Pudding on my many trips over there trout fishing, but I found all Scottish Black puddings lacking due to the lack of back fat found in the English version. If you love black pudding, treat yourself, get some bury puddings and give them a go, you'll like them too.
I find Stornoway BP quite dry. As somebody mentioned, it seems to lack the fat that appears elsewhere. I'm also not a great fan of Bury Black Pudding. The best British black pudding I know is R.S. Ireland (a Lancashire firm). Sadly black pudding made with fresh blood is now virtually impossible to come by as almost all manufacturers now use dried blood. I know that Fruit Pig make theirs with fresh blood, but every stockist they claim to supply to never seems to have any. One of my favourites is a Spanish black pudding, Morcilla De Cebolla, but its hard to come by.
I get this to have with our Sunday breakfast. It's lovely! I griddle the whole lot without oil - black pudding, bacon, mushrooms, tomatoes, even the eggs (but not the beans!) Cheers, Gareth, looks delicious!
I was a chef in Bury once. I use to buy lots of produce from the market. Amazing huge quality there,bigger than anything you will find in super markets and a lot of suppliers. Multiple award winning stalls. With award winning produce. Bury black pudding is top quality, i should know always got it on my menu in one form or another and always with a poached egg. 12:46
I've tried Bury Black Pudding in the past. To my taste it is inferior to the old-fashioned west country black pudding which comes in rings and can be eaten cold straight from the shop.
Ohhhhh yummmmm, can't beat a bit of burys black pudding it's renowned around the world. A lot of people don't realise black pudding is already cooked so you only really need to show it the pan. So so good!
You certainly can. Bury black pudding is about the worst black pudding available. No taste, awful texture. A very poor substitute for real black pudding.
I’m a big fan of black pudding but don’t have it too often. Many years ago I was staying in a hotel in Darlington on business, at breakfast there was a group of American tourists on a coach trip. At the breakfast buffet I’d just put some black pudding on my my plate when a very polite, elderly American lady asked me what it was. I answered honestly, dried pigs blood, the look on her her face still brings a smile to me even now! Needless to say, she didn’t partake.
Took me awhile to get over the strangeness of the idea but now that I’m living in England, I’m craving black pudding all the time. Must have been needing iron!
Greetings from the US! Absolutely love your videos - thanks for all your hard work! I'm coming to the UK this autumn and can't wait for my black pudding fix. I first had it years ago for breakfast at my B&B in Edinburgh and have been hooked ever since!
Love this black pudding with bacon, sausage and tinned tomato on a big toasted barm. Thanks for another good upload. Goes great with haggis and square sausage too.
Hi Gaz, thanks for the review. I have had this black pudding before and to be honest I wasn't too keen on it, I thought it had a bit of a strange aftertaste. Like the poster below, I used to get a ring of black pudding from the local butcher who alas, has shut up shop now. It also came in a thickish skin that needed peeling and had proper bits of fat in it. It was absolutely lovely, fried or "raw". I bet your farm shop does a good'un!
@@alexnimmo1619 No I haven't, but I have liked all of Macsween's products and we stocked them at Trebble's Butchers where I worked for 15+ years, so I never felt the need to go looking for other brands.
Have you ever tried Oakwell black pudding? its made in Liverpool by the Morphet family. I has won loads of blind taste awards and the recipe is hundreds of years old. They only use fresh blood in this recipe. Its a proper traditional black pudding. It's available on line and well worth the effort for any Black Pud lover.
Those poached eggs look fantastic, spreadable yolks. I used to live in Bury, if you get a chance you should check the market out and pick it up from their stall they have there.
In Bury Market it used to be on sale (might still be?) and was kept hot in an old boiler. One took ones pudding in a piece of paper, sliced it open and squirted in mustard; lovely. The small whole black puddings are often available in good butchers and some times in Morrisons. Frying pre-slice black pudding is not the way to eat at its best.
I am with you Gareth, I loved the black pudding from over 50 years ago, I can't find good black pudding in Australia, but I am sure there is. Cheers Debra xxx
Yey!!! Glad to see something you have reviewed that is 👍👍. I love black pudding, but im the only one is houshold that does, so once in a blue moon treat 🤷♂️🤦♂️
Great cooking tips thanks Gareth. I love this black pudding too but being soft southerner it’s great to hear it endorsed by connoisseur such as yourself! Great review mate. I love this black pudding disk in a cheeseburger. Try it out! Have a great week everyone.
I remember back in the coastal village of Ambervale yeah my grandmother use to whip up black pudding all the time real keen yeah. great video you got. Cheers yours truly,Barry
Your a genius !! I just finished a pack of Bury black pud with chipolatas ,bacon and beans on a couple of potatoe waffels . Branston fruity is an old favorite but i have not seen it recently .
I have the old style egg poaching pan with the cups and I much prefer that way and with plenty of white pepper. Black pudding its like good bacon I cannot eat much of it now with the diet but I have to sneak a slice when the boys get a bit. It is all the rubbish a bit like haggis, the blood the fat and a bit of wheat and oats but they taste so good and you can taste it hours later. Perfect with good eggs.
When I was a young teen working a market one of the butchers used to give me a boiled pudding ring full of fat chunks, split with loads of english mustard most days. I can't think of anything more delicious.
Re poached eggs, i use plain water, but i strain the egg first, it gets rid of the clear thin part of the white which makes all the whispy bits/mess in the pan. I swirl the water and get perfect eggs every time. Jean pierre shows how to do it on his channel 👍🏻
Hi Gareth Burry black pudding is nice they sell it here in our local am/pm shop (It's chain of local shop around the Wrexham area) I've had a black pudding on a cheese burger at a BBQ last year in my brothers house , he was doing burgers ,Then I said got any black pudding so we put them on the BBQ that's one for you to try mate it's taste's amazing thanks for the video take care mate
The eggs looked lovely, Gaz! Which is quicker... the toaster or the little oven? I agree with the comments for using dripping or lard and not seed oils.
My mother was from Bury and I remember when I was young, going to the market to buy black pudding. A couple of years ago I found that I can buy Bury black pudding in many supermarkets in the south, and they taste just as good. Hmmm!
im doing poached eggs as im going healthy and adds black pudding lol. aldi do a nice black pudding and i like them crispy and with loads of pepper or some chilli sauce , i have spoke to americans and they ask about haggis and say they like it etc but when you tell them about black puddings they all but run away lol.
Always love you're facial expressions when you're enjoying your grub big man . I miss black pudding, it's pretty hard to find here in Montana.Great video as usual , take care .
Saturday morning, always Black pud for breakfast, like you I like my puds a bit crispy. I buy a stick so I can cut in very thin. I always have good old fashioned lard in the fridge for no other reason than to cook my black pud. I also sprinkle white pepper on before I finish cooking. Good vid, thanks.
In my opinion I find that some black puddings have a tendency to taste floral as if the recipe being used includes some type of flowering herb such as lavender, which I dislike, but that is just my personal experience. Rather than using the mass produced varieties of puddings I prefer to find a small independent butchery that makes their own puddings and when I am preparing them to eat I usually like to cook the egg with a more liquid yolk so that it runs down into the black puddings. As for weather or not I would add oil to the pan to cook the puddings in ,I usually just use a couple of pumps of a butter flavoured light olive oil in the pan then add the puddings, cook the first side, add one pump of the butter flavoured oil directly onto the uncooked side then turn it over to cook the second side. The only other fat that I have in the pan is the fat that exudes from the other meats as they cook and a final splash of oil or lard whichever is to hand to cook the fried bread. Another option is to cook black pudding with a fried king scallop on top and add a fried or poached egg on top or add some Hollandaise sauce to provide as you would say “a bit of slippage “.
When I was a kid we used to go to Glasgow now n then n we'd always grab a few massive black puddings from the Barras market. It tasted amazing as it had huge lumps of fat in it. Modern black pudding in English supermarkets has way less fat n it just doesn't taste the same. I miss the old Scottish stuff.
Brilliant review big man. This has got me looking forward to Sunday fry up with all the usual sausage bacon eggs black pudd, haggis and I do like plum tomatoes with mines rather than beans. Splattered with HP 👌👌
They are typically cooked 2 or 3 times before you get them. Usually the raw ingredients are cooked, then mixed, then put in a skin then cooked again so you don't need to cook it, really just warming it up. I cook til crispy.
I used to love black pudding till my late mum told me what it was made , I’ve never eaten it since,10 out of 10 for the poached eggs thankyyou for the review ❤
Gaz can’t beat the good old black pudding and poached eggs, I’ve been on holiday with a very busy and experienced chef, he showed me how to do the perfect poached egg in a cup of water in the microwave they where lush lush lush , 3 minutes in a cup half full of water , crack the egg in the cup of water bang it in the microwave you won’t be disappointed pal, love the vids 👍👍
Personally i find Most Indian food in supermarkets is hit or miss and has a bitterness from scorched spices (just my tastes) but I urge you to try sainsburys chicken tikka byriani. It is petty close to restaurant standards. (Their madras is pretty damn good aswell) I'm quite new to your videos and i have not only enjoyed them so far but also found them a money saver for pointing people in the right direction. Great stuff.
the Germans are big into sausage and they have numerous varieties including regional variations to be eaten hot or cold. several are thinly sliced and served on sandwiches as,we do with ham.
My very first job 40+ years ago was at Walls meat factory - turning pigs into pies! I worked on the Black Pudding line once when the mixer (think Giant Kenwood Chef) broke down! No worries - we just rolled up our sleeves and got in there! Never put me off - love it!
I'm with ENEMDE below simply egg on BP on a bun, nothing else is necessary and I love tasting all the various ways it's made. Whilst I like lots of fat lumps the bury is also lovely. its also an essential layer in any kind of pork stack. Cheers
There’s one in Morrisons called the Lancashire black pudding company and it’s beautiful! Probably the best I’ve had,please give it a try it’s well worth it 👌🏻😋
My Grandma called black pudding "blood and groats" and she was a young mother in WWII. That generation had to make do. She lived through egg rationing. And believe me, she made a feast out of offal, which she called "giblets".
I really need to try your no nonsense poached egg technique! I've pissed about swirling the water and the lot, turns out just dropping them in turns out perfect!
The French type, called boudin noir, is lush too. Really velvety because it's made with fresh blood, not pasteurised and dried blood as it now is here. If I remember right that happened in the first foot and moth outbreak that I remember in the late 1960s. edited. Foot and moth? That sounds like something from a 1950s B-movie horror/Sci-fi film. Foot and MOUTH, I meant.
Now then G. Always got a bit of Bury in my fridge but a couple of months ago found some Scottish black pud in Lidl. Larger branch mind . Booootiful mate.
That brand is fine, but I do prefer an unsliced one that's sausage-shaped. I also like making a hearty veg stew with pearl barley and then throwing in some black pudding and breaking it up a bit. Lush!
I’m really surprised by this review. I really like my black pudding and have tried Bury several times and found it to be the worst I have ever tasted - the lack of fat means a lack of taste and an unpleasant texture which completely fails to crisp up no matter how long or high you cook it. It’s a real shame that in most supermarkets Bury seems to be about the only option (at least here down south). It isn’t proper black pudding and doesn’t taste at all good. Waitrose and M&S do sell real black pudding though like real butchers stuff.
@patrickmkiv Me too! I only buy Bury as a last resort, if I can't get to my local butcher to get some proper stuff. Theirs comes in a three inch stick, sliced a good half inch thick, and that first mouthful makes your knees melt!!
Hi Gareth👍I was really enjoying that right up to the point where YT decided to play a hemorrhoid cream ad🤣🤣sort of lost my appetite after that🤣 it did look tasty mate, glad you enjoyed your treat ✌️🍻
As a youngster in the 1970's we had a cooked breakfast at the weekends: bacon, sausage, liver sausage, back pudding & "Ulster Fry". Loved it & it brings back happy family memories with parents sadly no longer with us. Since I found out what was in black pudding I just can't eat it. Moral of the story; never read the ingrediency.
I always poach eggs in a non stick frying pan so the water just covers the yolk, when cooked gently drain and remove with a fish slice. Great when the grand kids are round if you want to do six or eight at a time. If you want to crisp up your puds I find cooking them under the grill does the trick rather than frying. Nice to see you getting on with your Sage oven, I love ours. (other table top ovens are available) Great post "chef" as usual. Thank you.
White pepper is the best. Dunno who told you to dry fry your black pudding. I was a chef for 15 yrs and I treat all meats like how I would treat a steak. Fried with beef dripping and finished with butter. Life's too short and the orthodoxy about fats has been pretty much refuted with seed oils being proven to be worse for you than animal fats, and it's not like you eat this kind of thing every day anyway.
The best way to do poached eggs is to put water in a mug up to about halfway then add the egg to the mug then put the mug into a pan of water and the egg won't break up, also perfectly good poached eggs can be done in the microwave simple poke the yoke with a pin that way the egg won't explode.
I love black pudding, my grandad used to make his own, wonderful stuff! Try a runny egg on top of your black pudding, the yolk transforms the taste to the next level!
Your grandad's black pudding would have been the real thing. Most of the black pudding you get now is made with dried blood because of changes to the law after the BSE crisis in 1996. However, the law was revised and it is now possible, but not easy, to get fresh black pudding. The difference in taste and texture is night and day.
Well, thanks very much mate! What am I supposed to do now? One of my MAJOR misses living here in China is good quality, peppery black pudding. So, this means tomorrow morning I have to start making my own using whatever I can get my hands on at short notice…it was supposed to be sausages tomorrow but not after having watched this video! I should have known better!! Cheers for another good one😂
Hi. I do like black pudding myself, and used to buy Burys black pudding until one day shopping in Morrisions they had sold out of Burys so i tried Morrisons own brand and to my surprise it tasted better than Burys so when i need black pudding i now buy Morrisons own. if you can fit in a taste comparrison you too maybe surprised. Love the Vids.
I’m American living in Northern England via marriage and I have been CRAVING black pudding nearly every day!! I think I was iron deficient! I was getting awful restless legs at night and black pudding helps stop it. I tried iron supplements but there is more iron that you actually absorb better in one slice of black pudding then in an expensive supplement!
