Traditionally served with pork since the Middle Ages, pease pudding has never gone completely out of favour though it is served more rarely nowadays. It is as good with roast pork as with boiled. Originally the peas were probably tied in a floured cloth and hung to cook in the cauldron in which a large piece of pork was boiling.
The oldest and simplest method is to soak
Turn out carefully as it is rather soft and serve in spoonfuls with the meat.
©1975 The Estate of Elizabeth Ayrton