Pease Pudding - Braised Yellow Split Peas
An olde English dish, perfect with smoked ham served hot from the oven or allow to set, cut in to slices and fry in butter for breakfast with a rasher of crispy rind grilled bacon and a poached egg.
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.
Preparation time: 5 - 10 minutes Quantity: Serves 6 Cooking time: 2 hours
Ingredients
450g / 1 lb or a packet of yellow split peas
water to soak
1&1/2 pints/800 ml water or stock - to cook
1 onion - small diced
1 clove garlic - crushed
seasoning
Variations -
use smoked garlic instead of the normal one
or / and
add a smoked cooked ham hock to the pot
or
add 3 rashers of chopped thick butchers smoked bacon to the pot
or
add 1 large diced potato to the mix and finish of with a tablespoon of chopped parsley
(all added before cooking)
Method
- Soak the split peas over night (I use a 2 pint jug and fill the water to the top)
- Wash of thoroughly, in a sieve
- Add to a large oven proof dish and cover with 1 & 1/2 pints water
- Add the onion, garlic, NO salt at this stage but a few twists of pepper
- Cover with a lid or make a tin foil lid and bake in a preheated oven gas 6 / 200*c / 400* f - for 1 & 1/2 hours, stirring once or twice
- Tip - if the pease pudding dries out to quickly and absorbs too much water, simply add a little more
- Take the lid of, stir very well, breaking up the peas a little
- Place back in the oven for up to 30 minutes or until the pease pudding has thickened and is the consistency of hummus or mushy peas
- Stir well again to break up the peas and mush a little (this will happen easily by just stirring)
- Season to taste
- Serve hot (or cold) and with what’s left over, refrigerate - the mix will set
- For cold pease pudding, simply cut of a slice and serve with meats or pate
- For warm pease pudding cut of a slice and fry in butter until lightly golden on both sides