Pork and Pease Pudding

Name: Pork and Pease Pudding
Yield: Serves 8 to 10
Ingredients: Salt and pepper; 2 egg yolks; 2 lb (1 kg) split peas, soaked overnight; 1 oz (25 g) butter; 4 oz (125 g) celery, sliced; 12 peppercorns; 2-3 lb (1-1.5 kg) pickled pork; 4 oz (125 g) onions, sliced; 8 oz (250 g) turnips, sliced; 2 oz (50 g) carrots, sliced

Preparation info

Serves
8 to 10

Difficulty
Easy

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.

Ingredients

2-3 lb (1-1.5 kg) pickled pork
4 oz (125

Main course
Gluten-free

Method

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