10 Thing You didn’t know about Black Pudding

Sliced Chadwicks Bury Black Pudding

Chadwicks Original Bury Black Pudding

 How Much We Eat


  1. In 2014 the UK spent approximately £17.5 million on black pudding, a 4.2% increase on 2013.


  1. The UK bought a little over 3 million kilos of black pudding in 2014, a 5.6% increase on 2013 (when we purchased 2.9 million kilos)


  1. 3% of UK households purchased black pudding at least once in 2014


  1. In the UK the favourite time to eat black pudding is at breakfast with over 70% of our annual usage used at this time.


World Record


  1. The longest black pudding measures 226.67 m (743 ft 8 in) created by Gmina Radomysl Wielki (Poland) in Radomysl Wielki, Poland, on 19 July 2014.


The History


  1. In 1810 the first Black Pudding were made in Bury, Lancashire. A small shop called Casewell’s made them and sold them at their shop at 60 Union Street.


  1. Every September the World Black Pudding Throwing Championships take place in Ramsbottom, Lancashire. In a nod to the War of the Roses , competitors will vie to knock stacks of Yorkshire Puddings from a 20ft-high plinth using black puddings.


What’s it made of


  1. The basic ingredients of black pudding are pig’s blood, barley, oatmeal, pork fat, rusk and herbs


  1. The herb commonly found in Black Pudding is Pennyroyal which is part of the mint family and very aromatic.


Who else eats Black Pudding

10.   Black Pudding isn’t only something eaten in the UK. Often called “blood sausage” over 30 different countries have their own version including Netherlands, Belgium, Luxembourg, Iceland, Germany, France, Slovenia, Italy, Finland, Croatia, Hungary, Poland, Ireland, Sweden, Estonia, Spain, Portugal, Latvia, Lithuania, China, Taiwan, Mongolia, Malaysia, Tibet, Philippines, Java, Vietnam, Thailand, Korea, Brazil, Chile and Ecuador.

Chadwicks Bury Black Pudding Stall

Chadwicks Black Pudding Stall – Granada Weather 1982

The picture above of Chadwick’s Black Pudding stall in Bury was broadcasted numerous times every day during November 1982 when Granada Weather was transmitted. Granada had to leave out the Chadwick’s name but left in Bury Black Puddings as everyone knew who it was anyway. The lady serving the Black Puddings is Mary Chadwick daughter of .

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Sir Bury Black Pudding

In 1992 Benita Moore wrote the following poem about Prince Charles’s visit to Bury Market and Chadwick’s Black Pudding Stall.


Sir Bury Black Pudding Or “How the Bury black Pudding was knighted”

Now I’ll tell you a tale ‘bout Black Puddings

The most luscious ones you’ve ever seen

And how they were knighted by Charlie

In lieu of his mother the Queen


Charles wer up on a visit to Bury

Round the market – ‘twer raining as well,’

When Charles stopped in his tracks in amazement

And asked: What’s that wonderful smell?”

“Tis Black Pudding Stall, Charlie, yer Highness,

Oh yes, Bury is famous for that

And there’s Mr Chadwick as meks ‘em

In his clogs and his chequered flat cap.”


“Take me there” ordered H.R. Highness,

“That aroma makes me feel quite merry.

I’ll take one for myself with some mustard

And one without salt for Prince Harry.”


Well, Mr Chadwick wer taken quite flustered

When he saw who appeared at his stall,

So also was his daughter Mary

Who med the Black Puddings ‘an all.

Said Charles: “Gosh, they don’t half smell lovely

They’re the blackest ones I’ve ever seen.”

Bill Chadwick said: “Charlie, I’m honoured

An I’ll mek one reet special fer’t Queen.


Well Charlie enjoyed ‘em so gradely,

He ordered two pounds tied-up neat

To take back to Buckingham Palace

An give al’t Royal Family a treat.

Bill Chawick wer quite flabbergasted

To get orders from Englands’ top swell,

So he gave him the bag of Black Puddings  fer nowt

And some tripe and some elder as well!


Charlie thanked him, then as he was leaving,

A thought entered his royal mind

Of how to reward Mr Chadwick

Seeing as he’d been so kind.

“Come sir, let me knight your Black Puddings,

Of their goodness the country I’ll tell.

They’re a superbly luscious concoction

And a credit  to Bury as well.”


Well, Bill Chadwick wer thrilled to his merrer

And piled t’puddings up on his stall.

Whilst Charles took his royal umbrella

And knighted them, each one and all.


So next time you see a black pudding,

Don’t think it’s beneath your cuisine,

Remember, it’s knighted by Charlie

And enjoyed by his mother – The QUEEN


From “The Funny Side of Life” by Benita Moore, A.L.A

Bury Black Pudding – The History of

Chadwick’s Bury Black Pudding

You have to go as far back as 1810 to a find the first reports of black pudding being made in Bury. A small shop called Casewell’s made them and sold them at their shop at 60 union street. The next reports are from 1865 onwards when a Cumberland wrestler called Joshua Thompson  would make Bury black puddings in the cellar of his house on East Street. His great grandson, Harry Reddish was the first person to start selling them on Bury Market along it’s Moss street frontage in 1929, and continued until his death 43 years later in 1972. It was his nephew Kenneth Young who inherited the stall but it was taken over by Edwin (Eddie) Chadwick.

Edwin Chadwick originally started out as a butcher in 1971, his premises were located on 247 Burnley Road East, Waterfoot. Like any butcher’s shop, Edwin sold a range of different products and black pudding was just one of the the side lines. However word started to spread quickly about the quality of his black puddings and demand for them started to increase.


Mary Chadwick with the huge Bury Black Pudding made for the Bury Hospice Charity.

It was in 1972 when the opportunity for Edwin to take over the Black Pudding Stall on the market presented itself as before the reputation for his black puddings continued to increase along with the trade. By 1974 the black pudding trade had grown to such a level and become so time consuming that Edin decided to close the butchery side of the business and focus solely on producing black puddings.

Skip to present day and Edwin’s daughter Mary and her husband Tony Sinacola now run the business. Mary used to help her father make the black puddings when she was just six years old. Tony and Mary make between 1.5 to 2 tonnes of black puddings a week and supply local restaurants, hotels and wholesale butchers.

The basic ingredients of black pudding are pig’s blood, barley, oatmeal, pork fat, rusk and herbs. The actual recipe of Chadwick’s black pudding is very much a secret and only known by Tony and Mary.

Many famous people have visited the stall in Bury Market including Prince Charles, Ken Dodd, Julie Goodyear and Pat Phoenix. In 1998 Chadwicks made a huge black pudding for the Bury Hospice charity. The enormous pudding was over 40 feet long and weighed over a 115 lbs.

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Black Pudding News – September 2015

Here at Albert Matthews we’re big fans of Bury Black Pudding and it’s always good to see what’s going on in the world of Black Pudding so here’s the latest news that has been going on in September.

The Black Pudding Annual Throwing Championships in Ramsbottom.

September is a big month for Bury Black Pudding. The annual black pudding throwing championships takes place in the middle of Ramsbottom outside the Royal Oak. Contestants have to throw Chadwick’s Bury Black Puddings at a 20 foot high plinth with Yorkshire Puddings on it. The winner is the person who knocks off the most amount of Yorkshire puddings. A local builder , Mark Cannon, 52, took the title this year. 


 John Torode Declares his love of Black Pudding….

The well known Celebrity Chef and presenter of Master Chef has recently been travelling around the north doing a number of different Food festivals. John particularly likes the honesty of Northern Food and specifically pointed out his love of Lancashire Hot pot, Black Pudding and Yorkshire Pudding.

Full Article….

Sad news as Charles Macleod passes away – the man responsible for gaining EU Protection for Stornoway Black Pudding.

Sadly Charles Macleod passed away in September. Charles had worked with the other producers of Stornoway Black Pudding to put EU protection in place meaning black pudding could only be called Stornoway if it was produced in the town or parish of Stornoway on Lewis.

Full Article…

Northerners say “yes” to Black Pudding in a Full English Breakfast

It’s official Northerners insist on having black pudding as part of their Full English Breakfast. Mitchell’s and Butler the national pub group recently surveyed 2000 people to find out what they think should be in a Full English breakfast. Apparently in London they want bubble and squeak with their breakfast and chips but no black pudding. Shocking behaviour if you ask me!!!

Full Article…


Bury Black Pudding Burger with BBQ Bourbon Sauce

The idea for the recipe comes from a restaurant customer of ours based over in Liverpool, when we lasted visited they had just had a taster menu evening and the dish that got the best feedback was Chadwick’s Bury black pudding with a Bourbon BBQ sauce. I few days later I noticed a tweet from the same customer where they had taken the idea further and made it into a burger. I liked that idea, black pudding recipes always seem a bit old hat or a bit classical,  using black pudding in a burger is fun, quick, on trend most importantly tastes great. Here’s my version of the recipe. Enjoy I know I did after I cooked it!!!


Get the grill on full, oven heating at 180°C and a griddle pan heating up.

Start by getting yourself a good quality Brioche burger bun. Out of all the major supermarkets ALDI do the best one. It’s amazing how many burger restaurants I’ve spoken to who make a bee line for ALDI if they run out of burger buns over weekend service.

Brioche Burger Bun

Place 3 or 4 Onion rings in the oven. I’ve used breaded ones in the photo but I think battered ones are better. Follow the instructions on the packet but they usually take about 15 mins to cook. You’ll need two rings for each burger the spare ones are what like I to call chef’s treats i.e. eat them!!!

Breaded Onion Rings in an oven tray

Now it’s time to make the Bourbon whiskey sauce. Take half an onion and mince it finely then place in a pan on medium heat with 4 cloves of chopped garlic, and 3 to 4 cups of bourbon whisky and allow to simmer for 10 minutes until the onion is translucent. Then mix in ½ a teaspoon of ground black pepper, ½ teaspoon of salt, 2 cups of ketchup, ¼ cups of tomato paste, ⅓ cup tomato paste, ⅓ cup cider vinegar, 2 tablespoons of liquid smoke, ¼ cup Worcestershire sauce, ½ cups brown sugar, ⅓ teaspoon hot pepper sauce.  Bring to a boil then reduce the heat to medium/low and simmer for 20 minutes or until ready to use. Run through a strainer if a smooth sauce is preferred.

(SPEEDY OPTION – Buy a bottle of barbecue sauce, decant into a pan and place on a low heat, add a miniature bottle of Burbon then allow to simmer for 20 minutes, careful not to let the sauce catch on the bottom of the pan)

Bourbon BBQ Sauce in a pan

Cut your piece of Bury Black pudding in half and place half of it under the grill. It’ll take approximately 10 mins to cook.

Bury Black Pudding under the grill

Now it’s time to get the burger cooking. I like to use a 6oz burger, that’s the size you get in most restaurants and it tends to fill the bun perfectly. Quarter pounders (4oz) always seem a bit small particularly the ones from supermarkets which shrink dramatically in size when cooked.  If you can’t find a 6oz burger make them yourself, it literally takes less than 5 mins to make a burger. I use a griddle pan to cook the burgers off so I get nice char marks. Make sure the pan is pre heated as hot as possible before placing the burger in it. Place the burger in the pan and cook for approximately 6 mins each side until the centre is piping hot. The best way to check the burger is done is with a temperature probe, it needs to be 75°C in the middle.

 Beef burger in the grill pan

Once the burger is half way through cooking you can now add some streaky bacon to the pan. I used our black strap bacon but any streaky will do. 

Streaky bacon

Once the burger is cooked add some Cheese on top, on this occasion I used cheddar but Gruyère or any other good melting cheese can be used. I then remove the bacon from the pan and place it under the grill to melt the cheese.

Burger topped with cheese

Now it’s time to construct the burger!! Add mustard to the base of the bun, two lettuce leaves, the burger and the two rashers of bacon.

burger bun with french's mustardIMG_6422IMG_6423IMG_6424

Then add the black pudding, two onion rings and finally cover the top in the bourbon barbecue sauce.


Voila!! You now have yourself an absolutely delicious Bury Black Pudding And BBQ Bourbon Burger. Great served with fries or even sweet potato fries.




Bury Black Pudding and Fried Egg Oven Bottom Muffin

 Chadwick’s Bury Black Pudding and the oven bottom muffin there are few food products more synonymous with Lancashire. If you combine the two and add an egg then you end up with a real Lancashire speciality “The Bury Black Pudding and Fried Egg Oven Bottom Muffin”.


How to make a Lancashire Bury Black Pudding and Egg Oven Bottom Muffin


1. Take a Chadwick’s Original Bury Black Pudding and slice it in two.

Sliced Chadwicks Bury Black Pudding

2. Place the two slices of black pudding under a medium grill and a cook for approximately 10 minutes until piping hot in the middle.

Sliced Chadwick's Bury Black Pudding ready to be grilled.

3. Slice a Lancashire oven bottom muffin into two pieces, a base and a lid (Sheldons bakery make great Lancashire oven bottom muffins). 

Lancashire oven bottom muffin

4. Heat two tablespoons of sunflower oil in a small frying pan and add the egg. Cook the egg until the white is firm and the yolk is perfectly runny.

Fried Egg

5. When the Bury Black Pudding and Egg is ready it’s time to construct!! Take the bottom slice of the oven bottom muffin (butter optional) and add one of the halves of cooked Chadwicks Bury Black Pudding. 

Cooked Bury Black Pudding on oven bottom muffin base

6. Now carefully add the fried egg on top of the black pudding, careful not to break the yoke.

Cooked Bury Black Pudding and Fried Egg on oven bottom muffin base

7. Now add the oven bottom muffin lid and enjoy the best of Lancashire!!!

Lancashire Bury Black Pudding and Fried Egg, Oven Bottom Muffin


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Is Black Pudding Good For You

black puddingIf you are living within the European continent, it won’t be surprising if you are among those people who love to eat black pudding for breakfast. This is a practice that these people commonly share. But even with its gained popularity over the past decades, there are still some questions that leave people thinking concerning this breakfast. One of these questions is whether consuming black pudding is truly good for people.

According to Environment Minister Liz Truss

She is one of those people, or government ministers, who further helped in making this food more popular. Liz states that she loves black pudding. But her children do not share the same interest and are likely to go elsewhere away from the kitchen at the idea of eating blood sausage. Of course, she made the effort of persuading them and doing all possible things to make them consume the food. After all, as what she has reasoned, it is good for you.

How? Black pudding is said to be a good source of potassium, magnesium, calcium, protein and iron. In the end, she was able to successfully make her children eat the said food with a different approach, which was in the form of a chocolate and chili black pudding.

Said to be a Healthy Alternative

Are you on a diet? If you are, you will likely benefit from consuming this unique and favored European breakfast. That is because it is said to be a healthy dish that is rich in protein. More importantly, the food is carb-free, a fact that makes it an ideal replacement for a British sausage if you are trying to avoid food high in carbs. Also, this food is also found to have few calories than the other sausage types. Aside from that, it is also rich in two of the most essential nutrients that people commonly missed out on, zinc and iron.

A Food Rich in Protein and Iron Has its Perks

You may not believe it, but black pudding is truly a beneficial food that is good for you? Just consider the fact that it is rich in protein and iron. Iron is essential in making healthy blood cells as well as in preventing anemia. Deficiency in this iron would mean and always lead to fatigue as well as lack of the ability to concentrate well.

Black Pudding for Pregnant Moms

There are some foods that are prohibited for women to consume during pregnancy. Some would if the list of these foods includes the black pudding. To put these pregnant women at ease, it is safe for them to consume this food during their pregnancy. It is safe for them to consume this food as long as it is thoroughly heated, stored properly and eaten before the stated use-by date.

An expert in the person of Dr. Rana Conway also agreed that it is fine for pregnant women to eat this food. That’s for the fact that it is a rich source of iron, an essential nutrient needed during pregnancy to avoid anemia. However, Dr. Conway also advised for pregnant women to choose well when shopping for this food item. They need to make sure to pick one that is low in fat.

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Black Pudding – How to Cook it.

A piece of lean Bury Black PuddingBlack pudding is a popular delicacy from UK and Ireland that is completely filled with delightful flavour and very rich in nutrients. It is primarily served with foods at breakfast and accompanies by bacon, eggs, toast and sausage. Huge numbers of people are very skeptical about having a try with this food, which is likewise called blood sausages. There are also some who are very reluctant eating such type of food. This is because they are thinking that this is a complicated item for them to cook.

Black pudding is a highly nutritious food that can be cooked and prepared in less than ten minutes. This item can be purchased in different supermarkets and even to specialist butcher where bloods of animals are sold. This is also pack in sausage shape in its sausage casing. Here are the simple yet easy steps you need to follow when you opt to prepare or cook for your own black pudding at home and these are as follows:

Black Pudding Cooking Instructions

  1. Get the black pudding out of its packaging. Make use of a small pair of knife to cut the outer portion of the packaging.
  2. Cut it into slices. It is highly recommended for you to lay it out on a slicing board and then make use of the knife to cut it into different slices. If possible, make the slices of the black pudding approximately half of an inch at about 1 to 1.5 centimeters thick.
  3. Heat the pan. Turn on your stove at an appropriate temperature and let the pan to warm for about three to five minutes.
  4. Add the butter to your pan. Let the added butter to sizzle and melt in the pan for about thirty seconds.
  5. Put now the black pudding on the pan. Fry the food you sliced for about three minutes on any side while turning it regularly. You can make use of spatula in turning the slices to assure that they are all evenly cooked on both of its side.
  6. Sprinkle some pepper, salt to taste. Allow the slices to rest for about two to three minutes and then serve.
  7. Put the black pudding on the plate and then serve it as part of your meal.

These are just some of the simple steps you need to follow when you opt to cook for your own black pudding at home. There is no sauce that can be associated with this black pudding but you can make your own if you want. Black pudding is a good example of highly nutritious foods and though it is not traditionally served to be part of your dish but this can be served as an additional food item that can uphold delicious and palatable taste in your mouth.

Cooking black pudding is not as hard as what you think provided that you have with you the black pudding and all the materials and ingredients that need to be used in the cooking process. Cooking black pudding takes time and effort towards a delicious and healthy dish at the end.

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