Black Pudding is the ultimate Lancashire delicacy and Chadwick’s Original Bury Black Puddings are a Bury institution. The recipe dates back to 1865 and the Black Puddings have been sold on the market since 1929 . The Chadwicks stall is now run by Mary and Tony Sinacola (Mary is from the Chadwick side of the family). Mary keeps it very close to her chest what the secret is to making the best black puddings and the rumour is she only told Tony her husband the secret seasoning recipe for the first time when she went into labour with their first child and couldn’t make the black puddings herself.
On market days you’ll always see a long procession of people queueing round the Chadwicks stall waiting patiently for their Black Puddings. Most people ask for them hot and eat them there and then with a big dollop of blow your head off English mustard that Tony and Mary make themselves.
When it comes to the taste of a black pudding it’s very hard to describe, it’s a mixture of porkiness and herbiness with a crumbly texture. It doesn’t sound that appetizing but it has to be tried to believe just how good it is.
Cooking black pudding is relatively easy you can simmer them whole for 8 to 10 mins or slice them and fry or grill them. They’re best eaten as part of a breakfast, eggs and bacon work very well with them. If eating one on its own mustard is the traditional accompaniment.
Suitable to Freeze. Lasts up to 9 months in the Freezer
- Company – Chadwick’s Original Bury Black Puddings
- Producers – Tony and Mary Sinacola
- Location – Bury Market, Lancashire
Chadwick’s with the Hairy Bikers
Tony & Mary Chadwick talk Black Puddings with the Hairy Bikers at the World Black Pudding Throwing Championships in Ramsbottom, Lancashire.