Scottish Black Pudding - delicious

[harrycatcat1]

24 minutes ago, ditchman said:

...i just dont know what to say about that...............black pud sarni

😋😋😋😋😋😋😉😉😉😉🤣🤣🤣

[Dave at kelton]

On 03/02/2023 at 10:15, SuperGoose75 said:

Fair play, you should give it a try if you are a black pudding fan.  This thread inspired me to check out the Bury one and I found this on youtube. I really like the look of the ''old skool'' horeshoe shaped ones.

 

Unless it’s in the skin like this it should be banned from the planet. There is no place for fried slices….absolute sacrilege!

[SuperGoose75]

1 hour ago, Dave at kelton said:

Unless it’s in the skin like this it should be banned from the planet. There is no place for fried slices….absolute sacrilege!

I dont follow 🤔 How do you mean? Are not all black puddings that are served on ''fried breakfasts's'' not fried! I know the puddings are already cooked but Im pretty sure most people slice and fry the chub before consuming.  

I was surprised to learn that Bury black pudding is made using a Spanish dried blood mix and Danish pork fat!  

 

[timps]

1 hour ago, SuperGoose75 said:

I dont follow 🤔 How do you mean? Are not all black puddings that are served on ''fried breakfasts's'' not fried! I know the puddings are already cooked but Im pretty sure most people slice and fry the chub before consuming.  

I was surprised to learn that Bury black pudding is made using a Spanish dried blood mix and Danish pork fat!  

 

Depends which Bury black pudding you mean, there are two on Bury market, Chadwick’s or the Bury Black Pudding Co.

The Chadwick's black pudding stall itself was established in 1954 but the recipe goes back to1865 and the one my grandad took me to as a lad as it was the only dedicated black pudding stall selling warm ones on Bury market back then, they are sold as lean or fat and are cooked in vats of simmering water and sold as a whole. These are the ones I used to bring down to the Pigeon Watch charity shoots back in the day if anyone remembers.

The Bury Black pudding co is about 20 years old, they bought an old recipe (might have even been off a member of the Chadwick family IIRC)  to add a bit of history to the stall ( and I guess are considered the new pretenders by 50 year old locals like me that frequented the market as a kid (my Granddad opened a sweet stall on the market when he retired so I spent my weekends there earning pocket money).

To be fair they are the only ones made in Bury but they are certainly more commercialised than Chadwick’s who manufacture up the valley in Rossendale (or at least they use to), which is next door to Ramsbottom in Bury where the World Black Pudding Throwing championships are held every year.

You wont find any like Chadwick’s ‘fat’ ones in the supermarkets and they are my favourite so I guess you can see where my loyalties lie.

[Bigbob]

You cant buy a breakfast pack ?. With square and link sausages black pudding , fruit pudding and haggis thats the start of a breakfast 

[ditchman]

i eat my black pud 2 ways

1. fried with 2 fried fresh barn eggs and colmans mustard
2. fried with tinned plum toms on toast witha sprinkle of woster sauce

food of the gods...

[Dave at kelton]

11 hours ago, SuperGoose75 said:

I dont follow 🤔 How do you mean? Are not all black puddings that are served on ''fried breakfasts's'' not fried! I know the puddings are already cooked but Im pretty sure most people slice and fry the chub before consuming.  

I was surprised to learn that Bury black pudding is made using a Spanish dried blood mix and Danish pork fat!  

 

You are all simply put “heathens” . The only way to eat black pudding is to obtain those in skins as the picture, boil for about twenty minutes or so then split and spread with butter and salt before eating with fresh buttered crusty bread.

[Stephen-H]

9 hours ago, timps said:

Depends which Bury black pudding you mean, there are two on Bury market, Chadwick’s or the Bury Black Pudding Co.

The Chadwick's black pudding stall itself was established in 1954 but the recipe goes back to1865 and the one my grandad took me to as a lad as it was the only dedicated black pudding stall selling warm ones on Bury market back then, they are sold as lean or fat and are cooked in vats of simmering water and sold as a whole. These are the ones I used to bring down to the Pigeon Watch charity shoots back in the day if anyone remembers.

The Bury Black pudding co is about 20 years old, they bought an old recipe (might have even been off a member of the Chadwick family IIRC)  to add a bit of history to the stall ( and I guess are considered the new pretenders by 50 year old locals like me that frequented the market as a kid (my Granddad opened a sweet stall on the market when he retired so I spent my weekends there earning pocket money).

To be fair they are the only ones made in Bury but they are certainly more commercialised than Chadwick’s who manufacture up the valley in Rossendale (or at least they use to), which is next door to Ramsbottom in Bury where the World Black Pudding Throwing championships are held every year.

You wont find any like Chadwick’s ‘fat’ ones in the supermarkets and they are my favourite so I guess you can see where my loyalties lie.

Timps this is brillant to read I've spent many Saturday morning's up at Bury Market myself throughout my life & have enjoyed many lean black puddings ready to eat on a cold winter morning the whole black puddings in skin's are the best! 

[SuperGoose75]

13 hours ago, Dave at kelton said:

You are all simply put “heathens” . The only way to eat black pudding is to obtain those in skins as the picture, boil for about twenty minutes or so then split and spread with butter and salt before eating with fresh buttered crusty bread.

😄 That is a new one on me!  I only ever got puddings wrapped in plastic. I'm not knocking your way of eating them as it actually sounds very tasty. I was under the impression that it was eaten cold with bread and not hot like you described.

[Dave at kelton]

4 hours ago, SuperGoose75 said:

😄 That is a new one on me!  I only ever got puddings wrapped in plastic. I'm not knocking your way of eating them as it actually sounds very tasty. I was under the impression that it was eaten cold with bread and not hot like you described.

Unfortunately it’s not easy to get the traditional pudding in its skin. I have the Bury ones brought up or buy them vacuum packed when in Lancashire. It’s a bit like having fried Haggis with your breakfast rather than the real stuff straight out of its skin. Different as chalk and cheese!

[Dave at kelton]

Only way it should be eaten boiled with butter and salt

[ditchman]

1 hour ago, Dave at kelton said:

Only way it should be eaten boiled with butter and salt

looks nice ....i would add a couple of fresh eggs sunnyside up and brown bread an' butter

some people in norfolk like their black put with fried sliced apple !!

Edited April 27, 2023 by ditchman

[Dave at kelton]

3 hours ago, ditchman said:

looks nice ....i would add a couple of fresh eggs sunnyside up and brown bread an' butter

some people in norfolk like their black put with fried sliced apple !!

Yep ate it with brown bread and butter!

[biketestace]

George Stafford black pudding is my favourite so far

[London Best]

1 hour ago, biketestace said:

George Stafford black pudding is my favourite so far

Had some this week. My SIL bought it for me from a local pub.
I only live a mile from George’s old shop, and knew him well. He was a master of bull ****. 
I have to say, despite his “gold medal black pudding”, I do actually prefer other butcher’ s recipes.
 

Edited April 29, 2023 by London Best

[SuperGoose75]

Well my two ladies are in Scotland this weekend at a dancing feis, and they are ''bringing home the bacon'' / black pudding.

My daughter won the u9 Scottish national championship, so a super proud dad. I asked my wife to have a look see if she could pick up some Stornoway black pudding. Most butchers are closed as it is the weekend, but she managed to pick up both these brands for me. Looking forward to trying them both.

 

Edited August 6, 2023 by SuperGoose75

[Robden]

7 hours ago, SuperGoose75 said:

Well my two ladies are in Scotland this weekend at a dancing feis, and they are ''bringing home the bacon'' / black pudding.

My daughter won the u9 Scottish national championship, so a super proud dad. I asked my wife to have a look see if she could pick up some Stornoway black pudding. Most butchers are closed as it is the weekend, but she managed to pick up both these brands for me. Looking forward to trying them both.

 

Shouldn't the bottom one be made from blood?  Or is it a Scottish thing? 😄

[amateur]

2 hours ago, Robden said:

Shouldn't the bottom one be made from blood?  Or is it a Scottish thing? 😄

Are you taking the p**s

[Dave at kelton]

Congratulations to your daughter but that, black pudding 🤮I don’t think so.😂😂

[ditchman]

5 hours ago, Robden said:

Shouldn't the bottom one be made from blood?  Or is it a Scottish thing? 😄

they are talking about the "fine dining" sauce that comes with it in a seperate packet..............BILLYTHEGILLIE loves the stuff

[SuperGoose75]

9 hours ago, Robden said:

Shouldn't the bottom one be made from blood?  Or is it a Scottish thing? 😄

😆

6 hours ago, amateur said:

Are you taking the p**s

😄

[SuperGoose75]

5 hours ago, Dave at kelton said:

Congratulations to your daughter but that, black pudding 🤮I don’t think so.😂😂

Well they are not long back with the ''goodies'' and I had some for a late lunch.

I tried both and ate a small bit of the boxed chub when cutting it before frying. A soft textured pudding and the spice's came through immediately. Almost a Christmas 'sy taste. Unusual in a pudding but not unpleasant.

The Speyside one was very soft in texture and at room temp being in the suitcase. It was very nice indeed. I had both in a Scotch type bap with a farm fresh egg. 

I probably preferred the speyside one and I would guess it is very similiar to the Stornoway pudding, in texture at least. I'm going to get herself to order a chub of both pudding and haggis of Stornoway.

A nice treat of something different than the norm. I might go out and bag a couple of woodies and try a pigeon salad recipe I seen on here a few years back ''if i can find it''  by a Scottish fella who used Stornoway, to use up what I have left.

 

[Lever357]

Stornoway black pudding is probably my favourite although it is not pleasant uncooked.

Ramsay's black pudding is probably my next favourite.

I was in Ilkley recently and there is an excellent butcher called Lishmans - it's become a bit of a pilgrimage when we are on holiday in the area. I got one of their own black puddings but was a bit disappointed with it, quite bland. Think I preferred it uncooked actually.

I haven't tried the Fruit Pig one yet, which is meant to be made with actual blood.

I was force-fed black pudding when I was little as I suffered from nose bleeds and the doctor recommended black pudding to replace the iron in my body that I was losing with the bleeds. Been hooked ever since!

[Stephen-H]

Fresh from Bury Market this morning lean black pudding lovely on a cold day