Recipe Pease Pudding

The Velvet Curtain

Fly whisperer
Joined
13 Oct 2012
Local time
4:50 AM
Messages
3,139
Location
Leicester: Where Britain keeps its crisps
Following my photo in the "What is it?" Thread I promised I would do gammon and pease pudding today. British pease pudding gets its flavour from the stock used, traditionally it would be made with the liquor the ham was boiled in, making it quite salty. As I roast mine I will use a stock cube instead. The Greek fava version is served as part of a Meze, and is cooked with water, and gets its flavour from aromatics, I have added a link to a recipe for that at the end.

Ingredients

250g Yellow split pease, rinsed and soaked over night.
500ml stock, either from a cube or ham cooking broth
Medium onion
White pepper

84960

Soften the chopped onion in butter without colouring.

84961

Add the split peas and stock and boil vigorously for 10 minutes. Skim off and foam and impurities that rise.

84965

Reduce to a simmer, cover and cook out for 30 minutes until the peas are soft and the stock mostly absorbed. Stir regularly to prevent sticking and add a little water from the kettle if necessary.

84962

Once cooked out taste and add salt as necessary. Blend to a smooth puree, transfer to a lidded container and allow to cool.

84964


84963


I like mine served at room temperature, others like it warm. Any left over can be spread on bread with thin slices of the gammon to make an excellent sandwich.


Greek Split Pea Fava: Authentic Greek Fava recipe (Yellow Split Peas Puree)
 

The Velvet Curtain

Fly whisperer
Joined
13 Oct 2012
Local time
4:50 AM
Messages
3,139
Location
Leicester: Where Britain keeps its crisps
Pease pudding is one of my favourite things. I'm so glad you listed white pepper rather than black. :okay:
Well you don't want bits in your peas pud. :wink:

I did take a couple of ladles of the gammon cooking juices and beat them into the puree for a bit of extra flavour.

Gammon and peas pudding cobs are made for tomorrows lunch at work.
 
Top Bottom