Pease pudding

This recipe requires preparation in advance!

A fabulous recipe for pease pudding, perfect with fatty pork joints!

Pease pudding

Geordie hummus James Marwood; pic & humour
Servings:	Serves 8
Calories per serving:	262
Ready in:	1 day, 2 hours, 30 minutes
Prep. time:	1 day
Cook time:	2 hours 30 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

Best recipe review A MUST with gammmon 5/5 Counteracts the saltiness of cured pork - very moorish! Paul R Smith

Pease pudding nursery rhyme

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.

This historic recipe if great with gammon, ham or boiled bacon - it's even good spread on bread.

You need to plan ahead for this recipe as the split peas need to soak for 24 hours

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 475 g (1 lb) split peas
• 1 onion, quartered
• Bouquet garni
• 50 g (2 oz) butter
• 1 large egg
• Salt and freshly ground black pepper to taste
• White wine vinegar (unconventional and very optional)

Method

1. Soak the split peas in fresh water for 24 hours
2. Rinse and drain
3. Add the presoaked split peas to a large pan of boiling water containing the onion, bouquet garni, salt and pepper and return to the boil
4. Simmer for 2 ½ hours, checking and adding water if required. Take it from me, it's easy to boil this one dry - and it stinks when you do!
5. Drain the cooked split peas
6. Blend in a food processor or press through a sieve or a potato ricer
7. Beat in the egg and butter and season well
8. I use a glug of white wine vinegar to thin this down if needed, but I have strange tastes

Serving suggestions

Cut into sensibly proportioned cubes, wrap tightly in tin foil and freeze

When required, defrost naturally and microwave for 3 minutes or so.

Variations

Geordie hummus joke aside, yesterday I turned our pease pudding into hummus - fantastic it was too. I crushed 4 cloves of garlic and sauteed them in 4 tablespoons of olive oil until they just started to colour and then stirred the mixture into the pease pudding.

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