Tuesday 20 January 2015

Pease pudding in the pot...

As some of you know I'm quite northern. My days of parading around Newcastle in a short dress and heels as the snow lays deep and crisp and even may now be at an end, but some characteristics remain. I know, amazing.

The biggest is food. The sort of food that would leave the average southerner might gape at in heart attack inducing wonder. But, amazingly it's not all bad for you. Some even passes as healthy. Ish.

Pease pudding.

I get a craving for this from time to time. What I really* want is a stottie cake, pease pudding and a saveloy dip, but sadly the nearest branch of Dicksons to me is about 270 miles away. I know that they do a saveloy dip kit, but seriously, I want the real thing. There.

My Aunty Sheila still smuggles contraband saveloy dips in to Norfolk when she visits...


As I was saying, I get cravings. The last time I couldn't find any yellow split peas in either Poplar's answer to Fortnum or the WORST TESCO IN THE WORLD. Shocking.

Fast forward a few months to me finding a huuuggggeeeee back of them in the Isle of Dogs Asda. So I could make pease pudding. And that always means... gammon!

You'll need:

  • 300g or so of yellow split peas
  • a chopped onion
  • a bay leaf
  • about a teaspoon of salt
  • half a teaspoon of grated nutmeg
  • half a teaspoon of dried thyme or a bit more if it's fresh
  • a beaten egg
  • ground black pepper
  • 50g or so of butter
As the split peas are dried they need to be soaked first, there are two ways: Fast and slow...

First rinse the split peas in a sieve under the cold tap.


Put the peas in a pan, cover with cold water and leave overnight. Not recommended if you have just told your flatmate that pease pudding, gammon and mustard sauce are on the menu for that evening


Boil the kettle, put the peas in the pan and cover them with the boiling water. Put the lid on to trap the heat and wait about half and hour.

Done, good. Heat about half the butter in a frying pan, add the onion, thyme, and bay leaf to the pan and cook gently until the onions soften and are just starting to colour, maybe about 15 minutes. Keep stirring!

Drowned peas
Drain the peas and add in the stuff from the frying pan. Add about a litre of water and bring to the boil. Turn the heat down and simmer for about 45 minutes. Or longer if you start chatting with your flatmate.

Or she's desperate for food and you want to torture her with the smell.

Torturing done and the water well reduced remove the bay leaf and use your trusty hand blender to, well, blend until you have a thick puree.

It can take a while.

Finally beat in the egg, nutmeg and whatever butter is left. Obviously adding salt and pepper to taste.


As shown above this can be with saveloy, gammon and even works as a fine spread in a bacon sandwich.

I also found today that it works brilliantly with left over pasta arrabbiata. Lovely.

One note of warning. As you may be aware the nursery rhyme goes:
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.
Nonsense, it won't last nine days. The first batch didn't even last until bedtime.

No comments:

Post a Comment