Pork and Pease Pudding

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

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


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 2½ 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 1½ hours. Remove from the pan and rub the swollen peas through