Leg of Pork with Pease Pudding

Ingredients

• 1 small leg of pork
• pease (dried peas)

Instructions

1. Boil the salted leg of pork. While it cooks, prepare the pease pudding: wash small delicate peas well and tie them loosely in a cloth, allowing room for swelling. Boil the pudding in the same pot with the pork. Once the peas are tender, remove the pudding, mash and season the peas, tie them up again in the cloth, and return to finish boiling. Be careful not to break the pudding when turning it out onto a serving dish. Serve the pork with the scored top, presenting the pudding in a separate dish.