Indulge in the ultimate delicacy with traditional Bury black pudding. Savor the rich and succulent flavors of this luxurious delicacy, crafted with the finest ingredients . Each bite is a symphony of textures, from the crispy exterior to the melt-in-your-mouth interior. Our black pudding is steeped in tradition and handcrafted with care, ensuring the utmost quality and taste. Elevate your culinary experience and treat yourself to the opulence of our traditional Bury black pudding. Available now for those with a taste for the finer things in life.
Put the potatoes in a large pan, cover with water and season with salt. Bring to the boil, turn the heat down and gently simmer for 25-30 mins or until cooked through. Tip the potatoes into a colander and drain, then leave to steam for 10 mins.
STEP 2
Meanwhile, heat the oil in a frying pan and cook the black pudding until crispy, then drain on kitchen paper. Put the milk, double cream and butter in a saucepan and bring to the boil.
STEP 3
Pass the potatoes through a potato ricer or a mouli, back into the pan. Gradually add the hot milk and mix until you have a smooth buttery mash. Season and gently stir through the black pudding before serving.
Preparation
Fill a pan with water and bring to a gentle simmer. Add the black pudding to the pan in the skin. Do not let the water boil as this may cause the skin to split and the pudding will take on water and go mushy. Allow the black pudding to heat for 6-8 minutes.
Lightly smoked and not at all greasy this is the best black pudding I can buy. It’s originally from Real Lancashire Black Pudding Company before being smoked. The smoking certainly improves it further.
O
OllieP
very nice
I love my black pudding with my weekend fry up and this is the icing on the cake, beautiful
d
david naylor
black pud
love it
A
Allan Brooker
best breakfast
nice and crumbly, but very dry, it maybe that I am used to the conventional pudding
