A picture of Traditional Bury Black Pudding with piccilli.

Traditional Bury Black Pudding with piccilli

Irmgard Gater @MonkeyBra1n

Warrington, England

An old time favorite of mine as a child. Our local butcher sells them & they are inexpensive. Only have now & again as high in fats & sodium but also high in iron so is both good & bad. Very filling, quick & cheap.

An old time favorite of mine as a child. Our local butcher sells them & they are inexpensive. Only have now & again as high in fats & sodium but also high in iron so is both good & bad. Very filling, quick & cheap.

Traditional Bury Black Pudding with piccilli

Irmgard Gater @MonkeyBra1n

Warrington, England

An old time favorite of mine as a child. Our local butcher sells them & they are inexpensive. Only have now & again as high in fats & sodium but also high in iron so is both good & bad. Very filling, quick & cheap.

An old time favorite of mine as a child. Our local butcher sells them & they are inexpensive. Only have now & again as high in fats & sodium but also high in iron so is both good & bad. Very filling, quick & cheap.

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Ingredients

30 mins

1 serving

2Bury Black Puddings
100 gramsPiccilli

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Steps

30 mins

1

Put black puddings on tin foil on a rack & steam on 160° for 30 minutes until slightly bursting. I used an 8 in 1. They will expand. Whatever you do DO NOT BOIL.
2

Serve with piccilli & enjoy 😸

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Cooksnaps

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Irmgard Gater @MonkeyBra1n

on April 28, 2015 17:14

Warrington, England

I'm back but not cooking or baking much due to health issues arising many years ago.. But I'm glad cookpad saved all my recipes..

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