Pease Pudding HT MC
English 110mins plus soaking
Submitted by J David Taylor, UK
Hot Pork Bacon Main Course British
Taylor commented: "I was very disappointed to find that the only recipe you
have for pease pudding is VEGETARIAN! .... Here's how me mam made it, and I
A ham shank (that part of a pig's leg between the shoulder and the trotter)
A Bouquet Garni (Bay leaves, parsley, thyme tied together)
Some Whole White Peppercorns
1 Onion, grated
1 Potato, grated
1 Carrot, grated
450g/1lb Yellow Split Peas
N.B. You will also need:
A clean cloth (a tea towel, boiled to make sure it doesn't have any nasty
detergent in it)
A pressure cooker, or a big pan
1. Submerge the
ham shank in cold water and leave to soak for at least 12 hours, preferably
2. Put the shank
in the big pan (or pressure cooker) add the herbs, peppercorns and 3.3L/120fl.oz
of cold water. Bring slowly to the boil, skimming off all the scum which will
rise to the top.
3. Meanwhile, put
the soaked split peas into the clean cloth together with the grated onion,
potato and carrot, which you have grated. Tie off with string, but LEAVE IT VERY
LOOSE -REMEMBER IT'S ALL GOING TO SWELL UP!
4. Add the cloth
containing the peas etc., to the pan. In a pressure cooker, once it is up to
hissing stage, turn the heat down and forget about it for about 40 minutes. If
cooking in a big pan, cover it and cook gently for about an hour and a half or
longer if you like.
5. Once the
cooking time is up, remove the cloth from the pan, empty its contents into a
bowl or food processor and beat or process until smooth. Serve hot with the
will have also some brilliant stock and also some wonderfully sweet meat.
the fat and skin off the meat (unless you fancy eating it) and chop it up,
adding it to the stock with loads of chopped vegetables, which when cooked will
give you a fantastic soup! Remember that
the shank will probably be well salted even after you have soaked it. Enjoy!
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