So, another go at pease pudding last night – no photo this time.  Used a much smaller amount of split peas, an in general, it’s much better.  For a start, it tastes like the pease pudding my mam used to make, and it’s mostly smooth and creamy.  We had to push it through a sieve to get it like that though.  Need to cook the split peas for longer, and not quite so tightly packed together (the ones in the middle were still mostly raw).  But in general, we’re getting closer!

I’m considering just putting the gammon joint into water, with the split peas loose, and boiling it until the peas go soft, and then straining the water away (for stock), rather than putting the peas in muslin.