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Bury FC road tests superfood Black Pudding Breakfast

14 January 2016

Bury FC tests the latest Superfood for 2016

Bury's new wonder ingredient has been put to the test by Bury FC as part of their pre-match training ahead of their FA Cup rematch with Bradford City. The team asked local head chef at The Clarence, Liam Rutherford, to supercharge their breakfast with Bury's own black pudding, hailed as this year's superfood, to give the Shakers the edge with Lancashire's very own superpower. 


Liam created a Black Pudding Breakfast with Beetroot and Pistachio savory Porridge served with a slow cooked egg yolk. This mines the protein-rich goodness of Bury Black Pudding balanced with low GI porridge and a beetroot boost.  Beetroot is an excellent source of folic acid and a very good source of fibre manganese and potassium. Adding an egg to give the players an extra protein hit, this dish is just what the Shakers need to get ready for their return to the Bantam's Coral Windows Stadium.


Black pudding has been hailed as the latest superfood- high in magnesium, potassium and calcium, the Bury favourite is key to feeling super in 2016. Black pudding also provides iron and zinc, which is often missing from modern diets and is important for a balanced lifestyle.

Watch a video of the team trying the dish below: -

Kit.rdCook your own Superfood using the recipe and instructions below. Make your own, video your reaction, tag in Bury FC on our social media streams with the best ones being used on the DLAP screen and a chance to win the Bury FC Grey 3


Grilled Bury Black Pudding, Beetroot and Pistachio Porridge


Serves 3 people


70g porridge oats

3/4 pint of cold water

30g shelled pistachios

70g diced cooked beetroot

15g grated Parmesan cheese

4g salt

300g thinly sliced Bury Black pudding. (3 slices per person)

Add an egg for an extra protein hit


To make the porridge, put your oats in a pan and add half the water and salt. Gently cook over a moderate heat stirring constantly, gradually add more water as the porridge thickens. When 3/4 of the water has been added to the porridge add your diced beetroot and continue cooking. At this point place your slices of black pudding on a tray, drizzle with rapeseed oil and grill on a high heat. You are aiming to get a nice crispy edge on the black pudding. This will take 7-8 minutes. Now back to the porridge, once all the water has been added add the pistachios and grated Parmesan. Taste and add more salt if you feel necessary.


The dish in the picture is served with a slow cooked egg yolk, but could also be served with a poached egg.


The Clarenceis part of an independent food and drink bar and restaurant company based in Bury. Also part of the group is theSilver Street Brewing Company, and food and drink operations atAutomatic at Bury Metand Manchester’s arts and entertainment venue,HOME.


The Clarence Bury


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