Best Pease Pudding Recipes
PEASE PUDDING
Serve this comforting side dish with cooked meats, such as ham. Traditionally, this classic British dish is simply made using yellow split peas, water and spices
Provided by Esther Clark
Categories Side dish
Time 2h55m
Number Of Ingredients 8
Steps:
- Tip the peas into a bowl, cover with cold water and leave to soak overnight.
- Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
- Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.
Nutrition Facts : Calories 433 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 1.01 milligram of sodium
PEASE PUDDING
Traditional Newfoundland side dish. This recipe came from the package for an authentic Newfoundland pudding bag. When I was a kid my grandmother made this with Sunday dinner and the taste brings back good childhood memories. note: prep and cook time does not include soaking overnight
Provided by havent the slightest
Categories Lentil
Time 17m
Yield 1 pudding, 10 serving(s)
Number Of Ingredients 4
Steps:
- Wash peas, soak in water overnight, then rinse.
- Place peas in pudding bag (can use thin towel or cloth).
- Tie bag - allowing room for expansion
- Cook in salted water for approximately 2 hours.
- Remove bag from pot and squeeze out excess water
- Remove peas from bag and mash with butter, salt and pepper.
- You can press the mixture into a curved cereal bowl, then turn over and tap the bottom to remove. This will give the pease pudding a nice domed shape.
Nutrition Facts : Calories 70.5, Fat 0.6, SaturatedFat 0.3, Cholesterol 1, Sodium 238.8, Carbohydrate 11.9, Fiber 5, Sugar 1.6, Protein 4.8
PEASE PUDDING AND FAGGOTS
This famous oldtime dish will warm you up on a cold night. A favourite of my clients I was asked to cook this often. Served with a rich onion gravy it is still a winner. You could serve boiled potatoes and cabbage to make a larger meal.
Provided by Brian Holley
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the bread in a bowl and cover with warm water, leave for five minutes.
- In a food processor mix the liver, bacon fat and the onion, do not over process, the ideal is a course mix.
- Press the bread as dry as possible and beat with a fork till smooth, add the herbs and seasoning to the bread. Add the minced meat and mix the bread and meat well.
- Flour hands and form the mix into largish balls , not too large!
- Place in a lightly greased tin and bake in the oven 450 degrees till firm, about 45 minutes.
- Meanwhile put the lentils in a pan, cover with water bring to the boil, reduce heat and simmer till soft. Drain the lentils and mash them adding the salt.
- Serve the faggots on a bed of lentils with a rich onion gravy poured over. Wonderful.
SAVORY PEASE PORRIDGE/PUDDING (ST. PATRICK'S DAY LEFTOVERS)
This is an especially good way to use up some of your leftover broth from making your corned beef and cabbage (along with the other vegetables) after St. Patrick's Day.
Provided by Andtototoo
Categories European
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Drain the yellow split peas that you soaked in water overnight and put them in a large soup pot.
- Add 6 cups of broth, left over from your St. Patrick's Day corned beef and cabbage meal.
- Bring the liquid to a boil, skimming off any "guck" that comes to the surface. Reduce heat to medium low, and cook for 90 minutes, adding more broth as needed.
- After the split peas are soft, drain off any excess liquid. Add the butter and mash up the peas, seasoning with salt and pepper if needed.
- This can be served as a main dish or a side. Also good to use as a spread on bread.
Nutrition Facts : Calories 266.4, Fat 4.9, SaturatedFat 2.7, Cholesterol 10.5, Sodium 655, Carbohydrate 40.5, Fiber 16.8, Sugar 5.9, Protein 16.7
SAVORY PEASE PUDDING
A traditional English dish commonly served with ham or boiled beef. Also lovely served cold, spread on a chunk of bread and topped with a thin slice of ham. Prep time does not include the overnight soaking.
Provided by Molly53
Categories Vegetable
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Brush a 4-cup ovenproof dish with melted butter or oil.
- Place first three ingredients in a large saucepanand cover with water; place lid on saucepan and cook over gentle heat until the peas start to split.
- Drain peas and discard rosemary; mash and add remaining ingredients and blend until smooth.
- Pour mixture into dish; place into a larger baking pan and fill that pan with water to come halfway up the side.
- Bake for 30 to 45 minutes or until pudding sets.
- Serve warm.
Nutrition Facts : Calories 530.5, Fat 10, SaturatedFat 4.8, Cholesterol 121.8, Sodium 97.9, Carbohydrate 78.7, Fiber 32.3, Sugar 11.4, Protein 34.2
PEASE PUDDING AND HAM
I love traditional recipes and this one comes from the north east of England, and definitely comes under the cover of slow cooking, but it is sooo worth it ,timing does not include overnight soaking. Using ham on the bone allows the natural gelatine to be released which helps with the peas pudding plus any meat cooked on the bone has more flavour
Provided by WicklewoodWench
Categories Ham
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Soak the ham and peas separately overnight.
- Drain and add to large saucepan with onions and enough cold water to cover.
- Simmer gently for 2 hours, ( the peas will become a puree,,,that's meant to happen).
- Remove the ham and allow to cool.
- Add the egg butter and seasoning to the peas and mix well.
- Pour into a greased pudding bowl.
- Using a steamer or a half filled pan of boiling water with a well-fitting lid, steam for 1 hour.
- Serve warm with slices of cold ham.
Nutrition Facts : Calories 477.4, Fat 8.3, SaturatedFat 4.2, Cholesterol 61.7, Sodium 87.6, Carbohydrate 73.7, Fiber 29.9, Sugar 11.4, Protein 30.1
TASTY PEASE PUDDING
simple and easy to make, goes perfectly with gammon and ham
Provided by ctubauer3
Time 2h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Place all the ingredients into a pan (except the butter) and include a pinch of salt and pepper. Add enough water to cover and bring to the boil.
- turn down the heat and simmer for 1.5 hours, until the split peas are tender
- remove from the heat and take out the bay leaves, cloves, and thyme. Add another dash of salt and pepper and the butter. Mash everything in the pan until everything is creamy but slightly rough. serve with your gammon/ham
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