Wednesday, July 12, 2017

Twiggy's Boiled Pork and Pease Pudding

Twiggy's Boiled Pork and Pease Pudding

For the pork:

3/4 lb. piece breast of salt pork (or corn belly)
6 large carrots
2 yellow onions, each stuck with 1 clove
4 small leeks
4 parsnips (or turnips)

Place salt pork in water to cover. Bring to boil, then simmer slowly 1 hour. Remove scum as it rises. Add vegetables and cook until tender. Place meat on serving platter, surrounding pork with vegetables and pease pudding.

For the pudding:

2 cups split peas
1 yellow onion, sliced
1/2 stick of butter
2 large eggs, beaten
Salt and freshly ground black pepper to taste

Soak peas overnight in cold water to cover. Discard any peas that are discolored. Tie peas loosely in clean cloth, allowing room for peas to swell. Cover with water and simmer gently about 2 1/2 hours (or until tender). Remove from water and cloth, place in colander. Push through colander, rubbing with wooden spoon. Add butter, beaten eggs and season to taste with salt and freshly ground pepper. Mix well and place in a well-buttered pudding mold (or tie tightly in buttered, well-floured pudding cloth). Cook 1 hour in stockpot with pork. Serve very hot. Serves 4 to 6.

Thoughts: Twiggy's Cockney favorite traditionally is made with boiled pork leg or boiled beef. Breast of salt pork is available in pork stores (corn belly in many butcher shops and some supermarkets).

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