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.
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.
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'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.
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 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!
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.
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!
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!
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.
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.
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!
@@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.
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.
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.
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 🤷♂️🤦♂️
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.
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.
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
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
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.
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 👌🏻😋
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
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 .
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.
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!
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 ❤
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.
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.
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!
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 👍👍
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 “.
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!
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 .
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 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.
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 👍🏻
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 👌👌
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!
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.
One of the best black puddings I’ve ever had was from millom possibly .it was shaped like a loaf of breed etc,, cooked under the grill slightly crispy on top OMG!!!! Absolutely bloody lovely especially served with a pice of Cumbrian sausage as well ..LOVELY
I used to go on the tram to bury market. There were two separate stalls selling Bury Black puds, not my cup of tea. They were just boiled and people just used to eat them like that with mustard on.
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!!
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.
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😂
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.
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.
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.
Cheers Jim
Great to learn it is still there. Years since we move across the Pennines to Yorkshire.
The only way to eat them, with English mustard , bread and butter.
I moved from Lancashire late 60's ... now 67 yrs old and still get mine sent from Chadwick's off Bury market.
Live in the US not available have to buy frozen from Canada.
I love black pudding..I'm actually wanting some now.
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.
Thank you
Is there anything comparable in taste. Never had it, and it's not available.
@@joeysausage3437 try waitrose they have a really interesting Scottish black pudding and their haggis in a tin is really nice too
@@nik-ev3eh do a nice small whole bury black pudding on the deli counter at my local waitrose very good best I've had.
@@gary_248He needs to deliver to Spain. Ha ha!
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.
That sounds awesome! That breakfast sorted for tomorrow! Cheers
A snack for a king
Oh yum, not doing my diet much good ha ha
Luv eet
Great idea.
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
Cheers Adz, all the best pal, you can't beat it can you mate. 👍
I thought it was only me who gets excited over black pudding! 😂
Top video as usual. 👍🏻👍🏻
Haha no me too
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.
Stornaway black pudding for me
your wife gets excited by a bit of black pudding....
@@888ssssmakes you think
You can't beat a fried egg and black pudding in a roll ! 😋
Yes you can. Bacon and fried egg 🍳🥓
Try the "irish breakfast roll" its mad
@@David-vg8lx💯 black pudding is disgusting
And square sausage, black pudding and a runny egg on top.
Black pudding, crispy bacon, fried egg. And if you want to go Scottish add a potato scone.
Can't beat black pudding! Beautiful,and your egg looked spot on! Great to see a breakfast video too 👌
Thank you
Yes. Once I saw those eggs I was craving eggs Benedict.
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.
@@horsenuts1831 bit of tomato sauce on it & it's perfect. I would never eat any black pudding without.
try doreen's
That looks fabulous, and it’s fresh and well cheap. Another great upbeat video. Enjoy your weekend Gaz, and thanks for the video.
Thank you Dale
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.
Do you bring the water to the boil before dropping the eggs in
Or buy an egg poacher
@@AJ-sv5qg A very light boil for me .
@@ponyboycurtis9345 Thank you I'll try it.
That's not poaching.
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!
You're welcome
As you probably know, if you add no oil its in the weight watchers diet as allowed, but seek out the low fat pudding!!
Cracking review Gaz there’s nothing like a nice bit of black pudding and very well presented as always 👏👏👍👍
Cheers Peter
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.
@@patrickmkiv no offence fred but you must have lost your taste buds if you think black pudding from Bury is the worst. But each to their own 👍
Hi BFG, great honest review, great to see you read all the reviews. What a great guy you are.
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!
Cheers Steve
I love a black pudding sandwich 🥪 Makes a nice change when you fancy something different
Love this make of black pudding … my Sunday treat with a poached egg on top !
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!
You're welcome Ed
I agree about the aftertaste. The only black pudding I wasn't keen on.
OK that was an excellent breakfast Feeling very hungry now thumbs up great job😮😮😮
Thank you
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.
I absolutely love black pudding, I sometimes add it to a sausage casserole or put some in when I make liver and onions. Delicious
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.
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!
The best black pud is the horseshoe type from butchers, and if you like spicy and lean the best is Macsween's Scottish.
Have you tried the Mcswains haggis? Excellent, the best on the market
@@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.
drooling... black pudding is lovely. brown sauce too mmm. runny yolks a must. Good vid I'm hungry now
Cheers
Nice that bang on man food I am a member now you are a verry out going person good stuff that kind of black pudding has a long shelf life
Cheers Glen
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.
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.
Great review again sonshine, looks yummy, 🥰xx
So good ma. Xxx
I knew this would be a head tipped back Mmmmmm moment. Can't beat a bit of black pudding and those look delicious. Great video BFG.
Haha cheers Chris
That's my go to black pudding! I even eat it straight out the packet sometimes! The little bury black pudding rolls are nice also
Cheers pal
It was a must carry on Army Exercises.
Bury is the Boss in the Black Pudding world
You've not tried Stornoway black pudding then 😉
It certainly is not. Awful tasteless stuff with an unpleasant texture. Not real black pudding at all.
@@Steviemac05 yep I second that
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 🤷♂️🤦♂️
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.
Thank you kindly 😋
Bury market is the business, i used to love their meat bundles, not been for a couple of years though
Late 80s they used to sell plate pies there , they were a £1 , and absolutely delish.
Nommmmmm . Nice review I don't like black pudding but love that egg on toast gaz
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.
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.
Thank you kindly 😋 🙏
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
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
Cheers Debra x
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.
I love a slice of Black Pudding. Really enjoyed your review and your poached eggs were done to perfection ❤
Thank you
Gaz, me and you would get in very well!! My favourite kinda food!! Keep up the good work pal!! …. Smithy
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 👌🏻😋
Cheers for the heads up
Ooh, thanks. I'll try that.
@@jwsuicides8095 let me know what you think of it 👍🏻
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
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 .
Cheers David
Those eggs look absolutely perfect! Nice tip Gareth!
Cheers David
I sighed with relief when you salted the eggs 😂
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.
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!
Cheers love Black pudding
The magic of your channel is that your enthusiasm has made me wanna give black pudding another go even though I absolutely can't stand it 😅
I've tried black pudding without heating it up before and I was surprised at how nice it was.
I was addicted to raw black pudding when pregnant with my first ,always had some in my desk drawer !
Yes I really enjoy eating it cold from the fridge, as well as hot.
@@simmiesim321 😂
We used to have black pudding sharp cheddar and Spanish onion on crusty bread
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 ❤
Sorry for your loss
I don't think it's made with actual pigs blood these days. I believe most black pudding is made with a blood powder now.
It's made with either dried pigs or cows blood....not my sort of thing either. I would have eaten the eggs on toast though 😋
White pudding for me great video Gareth see you on your next one
Cheers Paul
I remember trying black pudding almost 10 years ago at 16 years old. I’m now 23. Can’t wait to try it again when I go back to London in October.
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.
Never understood why Americans don't like the idea of blood pudding but will happily eat red meat and think nothing of it ?.
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.
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!
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 👍👍
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 “.
You've really given some thought to this...but the results sound delicious.
Hi I love black pudding in a omlit with onions
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!
Haha brilliant thanks for that mate
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 .
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.
Cheers pal
I can't resist black pudding!!! I've had 'Spanish Blood Sausage ' and that's good as well!!
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.
Or French boudin noir , lovely soft and expands out of skin when you cut into it , serve with mustard sauce
@@alanthomson1227 Also really good with mashed spuds and apple sauce.
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 👍🏻
Oh yes Gareth black pudding 😋😋😋. Eggs look lovely mate 👍🏻👍🏻
Aldi do a fabulous black pud. Cheap too. Waitrose’s is nice, very peppery.
Yes! But it hasn't been in stock in our one for ages. Low demand where I am, I suppose.
It was about a quid two or three months ago 😢
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 👌👌
Thank you
Salivating….great vid
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!
Bury black pudding also comes in the sausage shape, and is available not only in the butchers, but in several big named supermarkets.
Home Bargains sells them
All the years I've been eating black pudding, I've never cooked it, always eaten it raw.
Am i wrong or what...?
Black pudding is never Raw
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.
Hi, I tried your poached egg method. Spot on. Great advice, keep going Great content
Thank you
it's 6.26 and just off to Tesco to get some, I am a sucker for all this, great Vid.
Brilliant 🎉 is that a combination oven ? Where did you enjoy it from ? Another good watch and cooking lesson 😅😊
Thank you
Farmfoods do some frozen black pudding (can't remember the brand) its about £3.50 for 20 slices.
Thank you
@@BaldFoodieGuy Jack Moloneys is the one in Farmfoods.
One of the best black puddings I’ve ever had was from millom possibly .it was shaped like a loaf of breed etc,, cooked under the grill slightly crispy on top OMG!!!! Absolutely bloody lovely especially served with a pice of Cumbrian sausage as well ..LOVELY
Cheers pal
I used to go on the tram to bury market. There were two separate stalls selling Bury Black puds, not my cup of tea. They were just boiled and people just used to eat them like that with mustard on.
We don’t eat black pudding, but love a slice of Haggis pudding any time , especially with sausage , neeps, tatties and gravy .
Haggis.. Ugh..!
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.
Yes needs fat but I still enjoy it.
@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!!
Same here, I was very disappointed in the bury black pudding
I could just eat that now! Thanks for another honest review 💜💜💜
Cheers Barbie
super video, you can't beat boiled bury blackpudding from bury market with plenty of mustard ( the home of blackpuddings )
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.
Haha yes
This is one thing I have never tried it’s the fact that it’s pigs blood 🩸 that puts me off.
Same, it's not for me.
Respect to Host and Channel ✌️✌️🇨🇦
Black pudding is lovely and those poached eggs were perfect 👌
Thank you kindly
Gareth, I know it’s a long way from you, but a Saturday morning visit to Bury market will get you a dozen different black puddings to try. 👍
Cheers, I must go
Bury market is one of the best markets you'll find. Really good. Easily a day out.
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😂
Woops sorry lol
instructions for making your own black pudding...first, bleed your pig. ;)
Super Chef,great video
Cheers Ally
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.
Oh it's so good isn't it. Love it all mate. All the best pal 👍
I love Black pudding but it has changed over the years. I remember it having bigger pieces of the white fat in it. 😋
Yes this was fat free prefer the fatty one
The “real” black pudding at Bury Market has huge fat pieces absolutely delicious.
@@tangowhisky14 I must have a drive up there one day, cheers
Branston fruity sauce , now your talking Gareth 😊
Great video..we have a black pudding called Simon howies wee black pudding in scotland...Best black pudding I have had in years
I agree, you can’t beat a good black pudding!
👍
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.
This!
With black pudding in the past plenty of fat comes out so no need for oil. This is fat free lol
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.
Thanks 👍
Do you put boiling water into the mug and then place mug into pan of boiling water?
@@peternelson6142 No cold water in the mug.
Looks lovely.
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.