What was pease pudding

Boil uncovered for 30 minutes to reduce mix. Blend the mix and return to lower heat for 15 minutes. Portion out as you like and leave in fridge overnight. This will last around a week in a fridge. Hearty Sausage Casserole Recipe. No Bake Peanut Butter Bars. Gooey Salted Caramel Brownie Recipe. Is this 1L of water or 2L? Ingredients and steps say different things. Do I put my bag of split peas in boiling water or cold water?

Love it!! Can this be baked to make it more of a solid than soft? Many thanks for the recipe! Cheers fella. Hope you enjoy the soup, proper Northern scran. Please enter your comment! Please enter your name here. You have entered an incorrect email address! Latest article. The weather is still rather bleak outside, so I decided to throw together a delicious sausage casserole recipe to warm your canny bones!

The first Lockdown 3. So here's a new super easy dessert recipe for you to try at home Well, we're heading back into lockdown! So why not cheer yourself up with some irresistible, gooey salted caramel brownies? These are the perfect winter treat Stay connected. This site uses cookies. By continuing to use this site, closing this banner, or clicking "I Agree", you agree to the use of cookies.

Read our cookies policy and privacy statement for more information. Pease Pudding Fruit and Vegetables Northumberland, Durham, Cumbria, Lancashire, Yorkshire, Derbyshire Pease pudding pease pottage or pease porridge or peasen is a near-solid cooked mix of boiled split peas, usually including yellow or Carlin peas, water, salt and spices, often cooked with a bacon or ham joint.

Sometimes bound with egg or mashed potato. Although now especially associated with the North East, it was formerly more widespread, being known at least since ' The House-Keeper's Pocket-Book ' of , Family Guide and in Glasse , Kitchiner , Mrs. B , etc. Digby also adds ground coriander seeds. May instructs the cook to serve the dish with sippets, which were small pieces of toasted or fried bread.

Nineteenth century pease pudding recipes suggest boiling the pease pud in a cloth before mashing the peas, then adding butter and flavourings before boiling it again. Today the pease pudding is often served with gammon and ham hock. But I also quite like it as a dip or a sarnie sandwich spread, topped with bacon. I am using the herbs Sir Kenelm Digby used in his recipe, because they give a good flavour to the peas.

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