Venue: Bradley’s Bakery, 225 King’s Road, Hurst Cross, Ashton-under-Lyne. OL6 9EE
Date: 17th August 2017
Pie: Pork & Black Pudding Pie
Pie Temperature: Cold
As I mentioned in Part 1, there’s a bit of a tale to these three linked blogs as Bradley’s Bakery was recommended to me three times in as many days and when I finally got the chance to visit the Bakery and buy an example of their award winning culinary feasts I was tempted from my original goal of purchasing for my lunch one standard small Pork Pie by several other sirens beckoning me to sample their delights. As a result I left the shop with three pies so I’ve titled these reviews appropriately 🙂
So onto Part 2…… Similarly to the Pork Pie, the Pork & Black Pudding Pie was aesthetically pleasing and the pastry was nice and golden, not a pasty looking beige. The pie was approximately 8cm in diameter and 6cm deep. We could see on the sidewalls of the pie that there was something different going inside this pie as there was a slightly darker ring around the wall circumference which you can see in the photos. When we cut into the pie, my colleague and I were happy to see again that the filling was substantial, again a very small amount of gapping between the filling and the pastry but again only a very small amount at the base corner and top crust corner, other than that it was as we like to say, ‘Well Stuffed”. If we hadn’t already known what type of pie was sitting in front of us it wouldn’t have mattered as it was as plain as the the nose on my pie shaped face. The filling was again the great same pork filling as the standard Pork Pie from Bradley’s, it really does have a lovely pink colour to it, but this pie also had a nice slice of about 3/4cm thickness of lovely black pudding sandwiched in-between the pork. A nice touch I thought as I’ve eaten this type of pie before and the Black Pudding has simply been added on top, and I have to say that it does make a difference and I much prefer the sandwich methodology. Again the filling was of a medium to fine course consistency as was the black pudding. I could tell it was a quality pudding mix, no great big bits, no gristle, it was smooth and tasty in its own right, but when combined with the pork, well, it was almost like having a cooked English Breakfast. The black pudding complimented the pork really well, the three elements together really were more that the sum of the individual parts. We were both very happy Pie Eaters. Again the crispness of the shortcrust pastry on the outside was just right, the inside cooked well and not gloopy or pasty.
Over all we both enjoyed this pie a lot, and to be honest it was finished well before the Pork Pie. Maybe that is just down to the fact that it was something different? Either way were were both left wanting more and we both thought that this pie when hot would be even better so another visit to Bradley’s is definitely planned.
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