Pork and Pease Pudding

Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

The combination of boiled salted or pickled pork and pease pudding was enjoyed in the Middle Ages, and pease pudding was sold by street vendors well into the nineteenth century – before they invented chips and hot dogs, I suppose! Use a cheap cut of pork such as foreleg or knuckle.


  • 2-3 lb (1-1.5 kg) pickled pork
  • 4 oz (125 g) onions, sliced
  • 2 oz (50 g) carrots, sliced
  • 8 oz (250 g) turnips, sliced
  • 4 oz (125 g) celery, sliced
  • 12 peppercorns

For the pease pudding

  • 2 lb (1 kg) split peas, soaked overnight
  • 1 oz (25 g) butter
  • 2 egg yolks
  • Salt and pepper


Put the pork in a large pan of cold water, bring to the boil and skim well. Simmer for 10 minutes, then add the onions, carrots, turnips and celery. Add the peppercorns and simmer gently for about 2Β½ hours.

To make the pease pudding, tie the soaked peas loosely in a muslin cloth and simmer in the pan with the pork for about 1Β½ hours. Remove from the pan and rub the swollen peas through a sieve. Dry over gentle heat until thick, then stir in the butter, egg yolks and salt and pepper to taste.

Serve the boiled pork with the vegetables and the pease pudding. Some cooked cabbage tossed in melted butter and nutmeg would go well with this.