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Equipment 1 large stock pot 2 pudding bags (The amounts listed above below are based on serving 5 people.) When planning to make Jigg's Dinner, the salt beef and the split peas should be soaked overnight to remove the excess salt.
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The next day, dump out the water in which the salt beef was soaking.
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Place the beef in the stock pot and put enough water in just to cover the beef.
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After an hour of soaking, test the water.
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If it is extremely salty, dump out that water and soak the beef for another hour.
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If the water is fine, fill up the pot with water and set it to boil!
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The split peas that have been soaking overnight, must be drained.
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Then, place the peas in the pudding bag (again make sure to wet it), tie it properly and drop in the boiling water.
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Both of the puddings should take close to two hours.
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Now comes the count down for the vegetables.
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The following is a guideline of cooking times for each of the vegetables: Cabbage 40 minutes (1 hour and 20 minutes into the boil).
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Turnips& Carrots 30 minutes (1 1/2 hours).
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Potatoes 20 minutes (1 hour and 40 minutes).
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At the 2 hour mark everything should be cooked and it's just a matter of scooping and sorting the vegetables.
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Slice the Dark Molasses Pudding.
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Mash the pease pudding.
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Then it's time to eat.
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HINT: serve with roast of chicken, turkey or beef.
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Pickled beats, stuffing& gravy along with home made buns or bread Whatta Scoff!
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Left over veggies fry up great next day as hash.
