Pork and Peas Pudding

Preparation Time: 25 mins approx
Notes: A dish that dates back to the Stuarts and was a regular British standby 

Ingredients   serves 6  
4 lb pickled hand of Pork 

1 onion (peeled and sliced) 

2 carrots ( peeled and sliced)

4 sticks celery trimed and chopped

6 black peppercorns 

1 small cabbage trimmed and quartered

2 cloves    

For the Peas pudding 

6oz split dried peas (soaked overnight in cold water )

1 sprig parsly 

1 sprig fresh thyme 

1 sprig of fresh garden mint

1/2 tsp castor sugar

1/2 tsp fresh ground black pepper

1oz butter 

1 fresh free range egg yolk 

Pork and Peas Pudding  
 For the Peas...  

1/Drain the soaked peas ,rinse under cold running water and place them into a a floured pudding cloth ( muslin bag) 

2/Add the remaining ingredients with the exception of the egg yolk and butter , keeping these to the side and until the very end of cooking.

3/Leave plenty of space in the cloth for the peas to swell.

4/Place the bag of peas into a very large saucepan and tie it to the handle of the pan. 

5/Place the pickled pork into the pan and on top of the pease with enough water to cover 

6/Bring to the boil and remove any scum Add the onions carrots turnips celery and peppercorns

7/Reduce the heat and simmer covered allowing 25min to the 1lb of pork 

8/Add the cabbage 20 mins before the end of the cooking process 9/When the pork is cooked remove it from pan cover and rest for 10 mins

10/Continue to cook the peas for a further 10 mins then lift out of the pudding cloth 

11/   Drain the peas and place into a bowl removing the herbs and any stalks

12/ Mash the peas and add the butter and egg yolk

13/ Tast and adjust the seasoning accordingly Heat through and serve with slices of the cooked Pork.        
Serves: 6
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