INGREDIENTS

INSTRUCTIONS

Put the bacon hock in a large saucepan with the sliced onion and
cover with cold water. (As bacon hock is not very salty, you will not
need to discard the water.)
Put the pease pudding in a mixing bowl and beat the eggs and softened
butter into it. Line a small bowl with 3 or 4 long strips of cling
film at right angles to each other. Add the pease pudding mixture and
fold the ends of the cling film over the top. Invert this package on
to another 2 or 3 sheets of cling film and seal again. Then put the
parcel on a sheet of foil, pull up and seal the edges. Repeat once
more with another sheet of foil. Add this package to the saucepan as
soon as the water cooking the meat comes to the boil. Cook together
until the meat is done (the pease pudding package will float). Cook
for 25 minutes per pound (450g), plus 25 minutes.
When the meat is ready, take out the pease pudding. Carefully remove
the foil (which may contain some water) and the cling film. Remove
the rind from the hock, and slice both it and the pease pudding. Pour
a few ladles of the cooking liquid on to the chopped parsley in a
bowl. Place alternate slices of hock and pease pudding on serving
plates and serve with just enough parsley sauce to moisten.
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