Eccles Cake

Black Pudding

A delicacy typically associated with Bury, black pudding is a dark sausage made from pig's blood and fillers such as barley, oats and suet. Can be purchased in a hot boiled form on many local markets, and eaten locally as a takeaway snack dowsed with malt vinegar. If you'd like to take some home as a souvenir, it can normally be found in the regional produce section of most supermarkets

Eccles Cake

A small round flaky pastry cake filled with currants, sugar and spice, found at all good local bakers in the area.

Manchester Tart

A traditional English baked tart, which consists of a shortcrust pastry shell, spread with raspberry jam, covered with a custard filling and topped with flakes of coconut. A staple of the 1940s and 50s school dinner, but now scarcely seen. You may be lucky enough to spot it on a specials menu at one of the many British restaurants in the city.

Pasty barm

A Bolton speciality consisting of a floured bread roll (referred to as a barm cake) filled with a meat and potato pasty. Head to any good bakery in Bolton to try it for yourself.

Parched peas

Made from the purple podded pea which is soaked overnight and simmered to produce a type of mushy pea. Also known as black peas or maple peas, this delicacy popular in Rochdale, Oldham, Bury and Bolton is traditionally sold on or around Bonfire Night at fairgrounds.

Rag Pudding

A savoury dish consisting of minced meat and onions wrapped in a suet pastry which is then boiled or steamed. Originating from Oldham and still widely available at traditional local butchers shops.

Uncle Joe's Mint Balls

Traditional mints produced in Wigan by William Santus & Co since 1898. 


A drink made from a blend of fruit, herbs and spices, originally known as Vim Tonic when it was created in Manchester in 1908. Now sold in over 40 countries worldwide and available at most supermarkets and convenience shops.