Pease Pudding
Ingredients
- 225 grams dried Split Peas
- 900 mls Beef Stock (for boiling the pudding in)
- 300 mls water. or vegetable stock
- 1 small onion. peeled and halved
- 1 Bouquet Garni
- 1 medium egg
- salt and black pepper to taste
Accompaniment
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Description
Pease pudding, sometimes known as Pease pottage or Pease porridge, is a baked vegetable creation, which essentially consists of split yellow, green or Carlin peas, water, salt and spices, often cooked
Method
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1
Soak the peas as instructed, drain the peas and place in a pan with the halved onion, bouquet Garni and 300 mls of water or vegetable stock. Bring to the boil, cover and simmer for approx. an hour or until tender. Stir occasionally, adding extra boiling water or stock as required.
Blend the peas to produce a smooth puree, add the beaten egg and season.
The puree should resemble a thick paste.
Either put the puree into a greased and floured pudding cloth, and tie it securely, and boil in the beef stock for 1 hour. Alternatively, place in a shallow, greased ovenproof dish, level the surface, and bake in a pre-heated oven 180°C, 350°F, Gas 4 for 30 minutes.
When cooled place in refrigerator.
Chill and serve with, salad or with cold ham sandwiches or even with Roast Potatoes beef and Gravy
Serve and Enjoy!
Chef's Tips
It is similar in texture to hummus, light yellow in colour, with a mild taste.
Pease pudding was traditionally made in England, particularly in the North East, while it is now generally available, regularly in butcher's shops, It is often served with ham and stottie cakes.
People often used to recite this poem whenever they had Pease Pudding,
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
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