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1
Put the bacon hock in a large saucepan with the sliced onion and cover with cool water.
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2
(As bacon hock is not very salty, you won't need to throw away the water.)
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3
Put the pease pudding in a mixing bowl and beat the Large eggs and softened butter into it.
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4
Line a small bowl with 3 or possibly 4 long strips of cling film at right angles to each other.
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5
Add in the pease pudding mix and fold the ends of the cling film over the top.
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6
Invert this package on to another 2 or possibly 3 sheets of cling film and seal again.
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7
Then put the parcel on a sheet of foil, pull up and seal the edges.
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8
Repeat once more with another sheet of foil.
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9
Add in this package to the saucepan as soon as the water cooking the meat comes to the boil.
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10
Cook together till the meat is done (the pease pudding package will float).
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11
Cook for 25 min per lb.
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12
(450g), plus 25 min.
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13
When the meat is ready, take out the pease pudding.
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14
Carefully remove the foil (that may contain some water) and the cling film.
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15
Remove the rind from the hock, and slice both it and the pease pudding.
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16
Pour a few ladles of the cooking liquid on to the minced parsley in a bowl.
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17
Place alternate slices of hock and pease pudding on serving plates and serve with just sufficient parsley sauce to moisten.
