Just to really upset the good people of Bury, I found a website here which claimed that the Black Pudding was invented in Stornoway!
If you're vegetarian, black pudding is a real no, no (unless you buy a vegetarian one from producers like R. S. Ireland). You would have to threaten to shoot a black pudding producer to get their secret recipes, but most seem to involve copious quantities of pig's blood. On the other hand if you do eat meat then it seems right that none of it should be wasted.
There are 2 main stalls in Bury Market where you can buy black puddings. Immediately above is James Wallace Farm Produce who sell puddings from the Bury Black Pudding Company.
The puddings are available traditional (with fat) or lean.
They're best with piccalilli on on top.
Web: http://www.buryblackpuddings.co.uk
In 1972 Chadwicks (a butchers founded in 1954 and making black puddings) took over Thompson’s Original Bury Puddings which had been founded in 1865 and claim to be the original Bury Black Pudding Producer
They also have a stall in Bury Market (where you can buy them hot or cold) which they claim is possibly the market's most famous stall:
http://www.burymarket.com/stalls/chadwicks
Comments
The same person insists that Eccles Cakes were originally made in puff pastry (no, it USED to be shortcrust!) and that cheese on toast is Welsh Rabbit (with "rarebit" merely given as an afterthought).
Oh yes - a trifle has alternating layers of fruit and sponge. All the ones I've ever had have only used a single layer of sponge.
Pies use either shortcrust or puff pastry. Obviously he's never heard of pork pies, which use hot water crust!
Not a really reliable source.
It's fascinating to read about the history of blood puddings around the world. This site http://www.blackpudding.org/history says "Black pudding is as old as the civilized world itself"!