Boiled Bacon with Pease Pudding and Parsley Sauce
Tender, thick-sliced boiled bacon joint paired with smooth, buttery yellow split pea pudding and a classic creamy British parsley sauce.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Large stockpot with lid
- •Muslin cloth and kitchen string
- •Small saucepan
- •Whisk
- •Carving knife
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 30 g
- carbs
- 38 g
- fibre
- 9 g
- protein
- 48 g
- calories
- 620 kcal
Instructions
- 1
Place the bacon joint in a large stockpot, cover with cold water, and bring to the boil on the hob.
- 2
Drain the boiling water completely to remove excess surface salt, then refill the pot with fresh cold water.
- 3
Add the halved onion, carrots, black peppercorns, and bay leaves to the stockpot with the meat.
- 4
Tie the drained split peas loosely in a clean muslin cloth with kitchen string, leaving room for expansion.
- 5
Submerge the muslin bag into the pot, cover with a lid, and simmer gently over low heat for two hours.
- 6
Lift out the muslin bag, untie it carefully, and tip the cooked split peas into a warm mixing bowl.
- 7
Mash the peas thoroughly with 15 g of butter and the beaten egg until smooth and thick.
- 8
Melt 25 g of butter in a saucepan over medium heat, stir in the plain flour, and cook for one minute.
- 9
Gradually whisk in the warm milk and 100 ml of strained cooking liquor until thickened and glossy.
- 10
Stir the chopped parsley into the sauce and season with freshly ground black pepper.
- 11
Carve the warm bacon into thick slices and serve immediately with the pease pudding, cooked carrots, and parsley sauce.
Chef's tips
Always tie the muslin bag loosely around the split peas, as they expand significantly while simmering in the ham broth. If the bacon is exceptionally salty, soak it in cold water for two hours before the initial boil. Do not add extra salt to the pease pudding or parsley sauce until tasted, as the pork cooking liquor is naturally seasoned.
Ingredient substitutions
- unsmoked bacon joint → smoked gammon joint
- plain flour → cornflour (blended with a splash of cold milk)
Storage
Store sliced bacon, pease pudding, and sauce in separate airtight containers in the fridge for up to three days.
Reheating
Reheat the bacon and pease pudding gently in a covered dish with a splash of water in a warm oven, and warm the sauce on the hob.
Common mistakes to avoid
- •Tying the muslin cloth too tightly, which prevents the split peas from cooking evenly in the broth.
- •Boiling the meat too vigorously, resulting in tough, stringy pork rather than tender slices.
- •Adding extra salt to the white sauce before incorporating the savoury ham liquor.
Serving suggestions
Cooked Boiled Bacon with Pease Pudding and Parsley Sauce?
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