Taylor's Pease Pudding     HT  MC English 110mins plus soaking
                            Submitted by J David Taylor, UK

Serves 4      Hot Pork Bacon Main Course British

Mr 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 still do..."

Ingredients
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

Instructions

1. Submerge the ham shank in cold water and leave to soak for at least 12 hours, preferably overnight.

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 meat.

Mr Taylor added:-

"You will have also some brilliant stock and also some wonderfully sweet meat.

Take 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! "

More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

Find UK Holiday Cottages