Foresight Pease Pudding, 410 g

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Every good Geordie will have eaten it at some point in his or her life (if you’re a Geordie reading this and haven’t then sort yourself out), and most of us eat as much as we can. It’s the kind of thing that your Grandma always has in her fridge. And the kind of thing that all the local butchers sell in big slabs, like an upturned terrine. Usually, they’ll cut a bit off and give it to you in a bag or plastic tub. Some recipes don’t call for the use of ham broth to cook the split peas, including my own mothers. Cooking it this way gives a great depth of flavor and once you try it this way, I think you’ll prefer it too. If you prefer, you can use freezer bags. These do take up less space in the freezer, but you have to be careful the bags don’t split and make a mess. Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, [1] typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, it is consumed to a lesser extent in the rest of Britain, as well as in other regions worldwide.

This is a classic British Pease Pudding recipe. An easy, side dish made with yellow split peas that are cooked with vegetables and smoked ham. Typically served on a ham sandwich, or as a side to a meat dish. What is Pease Pudding? I. Opie and P. Opie (1951). The Oxford Dictionary of Nursery Rhymes (2nd [1997]ed.). Oxford University Press. p.345.In Middle English, 'pease' was a mass noun, used in the same way as ' flour' or ' oatmeal'. The modern singular 'pea' and its plural 'peas' derive from this. Rinse the peas in a sieve under cold running water and drain. Put the peas in a bowl and cover with hot water. Leave to stand for 20 minutes. Spoon portions of pease pudding into the freezer bags or freezer-safe containers. One portion into each bag or container. This means when it comes to defrosting the pease pudding, you can grab out the perfect amount and not waste any. If you are boiling a ham you can cook the Pease pudding in the same pan as the meat which will add flavour. Tie the peas in a muslin cloth with the onion and suspend the cloth in the broth where the ham is boiling. You can remove the cloth at the end and mash the pea in the same way. Wash the split peas in a colander and then put them into a large bowl. Fill the bowl with water to cover the split peas, and then allow them to soak them overnight or for 12 hours.

You can also find that there is a loss in moisture which can affect the texture and taste of the food considerably. Does Pease Pudding Freeze Well? The best pease pudding sandwiches come in a stottie– a traditional Geordie treat in its own right. The stottie cake is a big bread disc with a dimple in the middle which you cut into triangular slices for your sarnies. Now, I know many UK regions each have a bread roll which doesn’t really differ from area to area – baps, barms, muffins, buns, oven bottoms – but the stottie is different. It’s a very heavy, dense bread which is satisfyingly chewy and very filling. And perfect with pease pudding. Traditionally, Pease pudding is served in a sandwich roll (traditionally Stottie bread, see picture below) with ham or as a side dish with sliced ham. It can be served warm or cold. Personally, I like it warm or room temperature because the flavors are better which makes it portable for road trips and picnics.If you need to speed up the process a little, you can also pop the pease pudding into the microwave and use a defrost setting. Don’t forget to stir it now and then to ensure it thaws out fully.

In parts of the Midlands [ citation needed], it replaces mushy peas as a traditional accompaniment to fish and chips, although the distinction is largely the name and tendency for mushy peas to be green. In both cases, the starchy "field peas" used are harvested dry, as opposed to "sweet peas", which are the same species harvested fresh.You can keep Pease pudding in the fridge covered for a few days. What can you eat with Pease pudding? Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. pp.375–. ISBN 978-0-8032-5994-2.