‘Modern’ Bajan Pudding and Souse from Barbados

Pudding and souse is a lesser know dish from Barbados but very popular nonetheless. This is my more non-traditional take on the dish, perfect to enjoy on a nice sunny Saturday day.

Pudding

The pudding in pudding and souse is traditionally made using pig intestine, but I would say most modern versions do not use this.

As with all things on the island, things can vary household to household and this includes recipes. Some people add browning to their pudding for the colour, others may add or leave out marjoram. I recommend tweaking until you get the flavour and look you desire. Remember, cooking is an experience!

Souse

Now although souse is typically made using well.. pork. I don’t really eat pork and a popular ‘modern’ variation is using chicken. This is then known as ‘pickled wings’ but I’m so used to calling it souse, it’s hard for me to say anything different. Besides.. pudding and pickled wings doesn’t have the same ring to it.

Now, as before, the ingredients vary from household to household – I tend to use sweet peppers in my pickle mix, but traditionally this isn’t needed. Do what you want! As I said in previous posts, take my recipes of more as a guide or a foundation and build about them for your taste and needs.

Modern Pudding and Souse

To sum up, the recipe below is what I do (and what I can get my hands on in the U.K.). A great tip is to do the pickle the night before and let the meat ‘draw’, ready for lunch the next day.

There are other versions/iterations of Pudding and Souse throughout the Caribbean – be sure to check it out!

PS. pudding and souse is normally served with some breadfruit. As I’m not in the Caribbean, I do not have easy access to this and therefore have not prepared it.

Make sure to watch the YouTube video!