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Pudding and Souse

Pudding and Souse is a traditional Barbadian recipe for a classic dish of quick-pickled pork served with a sweet potato pudding coloured with gravy browning. The full recipe is presented here and I hope you enjoy this classic Barbadian version of: Pudding and Souse.

prep time

45 minutes

cook time

50 minutes

Total Time:

95 minutes

Serves:

6

Rating:

Tags : Pork RecipesBarbados Recipes

Pudding and Souse is a traditional Saturday lunch for many Bajans. The souse is essentially pickled pork and the "pudding" is steamed sweet potato. Traditionally souse was made using the pig trotters (feet), ear, snout and tongue. Today, many people prefer to use lean pork meat instead. The pudding is traditionally served in a casing of pig intestines (similar to sausages) but this is optional. Indeed, it is becoming more common to steam the pudding as in the instructions below; it is also now being shaped into meatball-like rounds and fried.

Ingredients:

For the Souse:
1kg pork shoulder cut into 3cm pieces (or the traditional ear, snout and tongue cut into bite-size pieces)
1 large onion, diced
2 cucumbers, grated (no need to peel)
Scotch bonnet chilli (or chilli of your choice), finely diced
Juice of 3 limes
Chopped fresh parsley

For the Pudding:
675g sweet potato (white), grated
½ tsp thyme
½ tsp marjoram
1 tsp chives, chopped
Scotch bonnet pepper (or chilli of your choice), finely diced
Pinch of sugar
Pinch of salt
2 tsp oil
60g butter
gravy browning to colour (optional)

Method:

Add the cubed pork to a pan of salted water. Bring to a boil and cook for about 35 minutes, until tender.

Once cooked, drain the meat and set aside to cool. Once at room temperature combine with the grated cucumber, onion, pepper, lime juice and parsley. Season with salt to taste.

Transfer to your refrigerator to cool and serve cold with the pudding.

For the pudding: combine the ingredients in a mixing bowl. If desired add gravy browning, as this gives the pudding its characteristic dark brown colour.

The pudding may be steamed in a bowl over a pot of boiling water, or baked in a greased baking dish, until a skewer inserted into the centre emerges cleanly. Alternatively it can be shaped into balls and fried (a more modern way of preparing).

Serve the chilled souse with the pudding. Diced sweet potato or pickled breadfruit is typically served on the side.