Several uses spring to mind when wondering what to do with a black pudding. Up in Lancashire (North West of England for those that don’t know) there’s a fashion for hurling them at a wall - during the Black Pudding Throwing Championships, held at the Royal Oak Public House in Ramsbottom.

As part of the tournament, the “Golden Grid” is transported from Bury town centre by the ELR steam train and carried up to Bridge Street with much pomp and ceremony, to be laid in the road next to the wall on which the Yorkshire puddings are mounted. With one foot on the grid, competitors (young and old) attempt to knock a pile of Yorkshire puddings from a wooden platform 20ft up the pub wall with three throws of the pudding. The winner is simply the person to dislodge the most Yorkshire puddings.

This historic tradition has been on the go for 150 years and attracts spectators and competitors from around the world. It’s thought that the contest is a revival of old clashes between the people of Lancashire and those from Yorkshire, during which Lancastrians hurled black puddings at their counterparts from the white pudding county of Yorkshire.

Pacdon Parks Best Black Pudding has found its fame at the farmers markets and chic eating spots across Melbourne town. The eating public and top chefs alike, besotted by it delicate texture, creamy aftertaste and well mix of spices.

Matt Wilkinson, Head Chef of Circa the Prince (one of Australia’s best restaurants), even though he is a Yorkshire man has called our best black pudding, and I quote “sensational” – when Yorkshire men fall in love with a Lancastrian made black pudding, you know your onto something special.