Foresight Pease Pudding, 410 g

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Rinse the peas, and then place them into a clean pudding bag, or a large piece of muslin. I use a large muslin jelly bag for mine. You can also use a thin cotton tea towel. Make sure you allow room for the peas to expand in the bag. In mum's original recipe above, she doesn't add the onion, but I remember her adding an onion to the water, and then mashing it up with the pease pudding sometimes. Pease pudding hot, Pease pudding cold, Pease pudding in the pot nine days old. Some like it hot, some like it cold, some like it in the pot, nine days old. Ham in Pease Pudding You do need to make sure that the containers or bags you have chosen are airtight as any exposure to the air in the freezer can cause the pease pudding to become freezer burned. Rinse the peas in a sieve under cold running water and drain. Put the peas in a bowl and cover with hot water. Leave to stand for 20 minutes.

Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, [1] typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, it is consumed to a lesser extent in the rest of Britain, as well as in other regions worldwide. Drain the peas and add to the pan. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat slightly and simmer for 30-40 minutes, or until the peas soften and start falling apart. The liquid should be well reduced by this time. Pease pudding is a traditional British recipe from North East England. It is savoury dish which goes perfectly with boiled ham or gammon. Cook the dish slowly, the cooking time depends on the freshness of the peas. It can take anything from ninety minutes to two hours. Origins of Pease PuddingSplit peas absorb a lot of water as they cook so keep an eye on the pan and add water if necessary. The finished consistency of the Pease pudding should be similar to wallpaper paste. Add the bag of split peas as in step 4 above and proceed as stated for the rest of the recipe. You don't need to add the onion if you cook it this way. The ham shank is only used to flavor the broth. Once you have used it, you can save it to use the ham for Ham & Split Pea Soup. Place the quartered onion and the bag of split peas into a large sauce pan and fill with water. Add some salt to the water and bring to the boil.

To a pan, add the split peas and pour over enough of the ham broth (or water if not using ham) to cover by about 1-inch (2.5cm), about 4 cups (1 liter). Bring to a boil and simmer for 1 hour. Fava: Purée of Yellow Split Peas". About. Archived from the original on 13 May 2013 . Retrieved 12 August 2013. [ unreliable source?] Pease pudding is also known as Pease pottage or Pease porridge. The invention of a pudding cloth made it easy to cook a joint of ham and the dried split peas together. This is probably why it became known as Pease pudding. Pease pudding is one of the oldest printed English recipes. It was a common part of the diet of mariners in the seventeenth century. You can find mentions of Pease pudding in many maritime books It was part of a sailors daily rations alongside salt beef and salt pork.

Farrows Giant Marrowfat Processed Peas

When the Pease pudding is ready remove the onion and mash up with a wooden spoon or potato masher. Season with salt and pepper. If you don’t want to use ham at all, simply skip steps 2, 3 and 4 of the recipe and cook the peas in plain water. What do you serve pease with pease pudding?

Traditionally, Pease pudding is served in a sandwich roll (traditionally Stottie bread, see picture below) with ham or as a side dish with sliced ham. It can be served warm or cold. Personally, I like it warm or room temperature because the flavors are better which makes it portable for road trips and picnics. Some recipes don’t call for the use of ham broth to cook the split peas, including my own mothers. Cooking it this way gives a great depth of flavor and once you try it this way, I think you’ll prefer it too. Add the split peas to a bowl and cover with water, make sure they are well covered. Leave overnight, or 8 hours to soak at room temperature. Using a hand blender, blitz to a rich pulp, add a few knobs of butter, mix all together then place into covered ovenware dishes and bake in the oven for approximately 30 mins.You can keep Pease pudding in the fridge covered for a few days. What can you eat with Pease pudding? In Greek cuisine, a similar dish is called fava (Φάβα). Despite the name, it is usually made from yellow split peas, not broad beans. The mashed peas are usually drizzled with olive oil and topped with chopped raw onions. [5] Recipe [ edit ]