Bacon Hock With Pease Pudding Recipe

1. 1

   Put the bacon hock in a large saucepan with the sliced onion and cover with cool water.

2. 2

   (As bacon hock is not very salty, you won't need to throw away the water.)

3. 3

   Put the pease pudding in a mixing bowl and beat the Large eggs and softened butter into it.

4. 4

   Line a small bowl with 3 or possibly 4 long strips of cling film at right angles to each other.

5. 5

   Add in the pease pudding mix and fold the ends of the cling film over the top.

6. 6

   Invert this package on to another 2 or possibly 3 sheets of cling film and seal again.

7. 7

   Then put the parcel on a sheet of foil, pull up and seal the edges.

8. 8

   Repeat once more with another sheet of foil.

9. 9

   Add in this package to the saucepan as soon as the water cooking the meat comes to the boil.

10. 10

    Cook together till the meat is done (the pease pudding package will float).

11. 11

    Cook for 25 min per lb.

12. 12

    (450g), plus 25 min.

13. 13

    When the meat is ready, take out the pease pudding.

14. 14

    Carefully remove the foil (that may contain some water) and the cling film.

15. 15

    Remove the rind from the hock, and slice both it and the pease pudding.

16. 16

    Pour a few ladles of the cooking liquid on to the minced parsley in a bowl.

17. 17

    Place alternate slices of hock and pease pudding on serving plates and serve with just sufficient parsley sauce to moisten.

* Per serving · 4 servings · Values may vary.