Comment on Pease Pudding
Just moved to Surrey and really miss pease pudding. I didn't like it as a child in the 70s but can't live without it now. Ham and Pease Pudding stotties - mmmmmm!
Comment on Pease Pudding posted 2008-08-13 by Natalie Briton from Surrey
Comment on Pease Pudding
Ahhhhh!! Pease Pudding thickly spread onto a sliced in half Stotty (flat bread) with a couple of equally thick slices of freshly-boiled gammon ham joint spread with good old (home made) English Mustard and topped with the other half of the Stotty, and cut into portions - great for taking out with you with a bottle of lemonade, when we kids could spend the whole day away from home on 'adventures' without anyone wondering "if we were OK" - what memories of my childhood some 60 years ago in Northumberland. Happy Days...
Comment on Pease Pudding posted 2008-08-12 by Leon from London
Comment on Pease Pudding
Pease Pudding - ahhhh I remember it as a kid. Pease Pudding and Savaloy dip fresh from the Butchers, Savaloy, Pease Pudding and Stotty...I actually have 450 grams and 2ltr of water in the oven now, making some Northern food for a bbq. However, equally tasty is the Swedish Yellow Pea Soup, which is just pease pudding cooked for less.
Comment on Pease Pudding posted 2008-05-27 by Krystian from London
Comment on Pease Pudding
Pease Pudding is an old English recipe - it can be with or without bacon. You can still buy it in tins in the UK. Interestingly in Greece there is a dish called "Fava" - made from dried yellow split peas - and aside from the bacon being replaced by olive oil is remarkably similar. I know a thinner version of pease pudding - "Pea and Ham Soup". For this you take a bacon hock joint and use it to create the stock to cook the dried split peas in.
Comment on Pease Pudding posted 2008-04-14 by Mairi Drummond from Norfolk, UK
Comment on Pease Pudding
In Newfoundland, pease pudding is a staple. On a Sunday boil-up (salt corned beef, cabbage, carrots, potatoes) yellow split peas are washed and added to a pease pudding bag, tied and put into the pot with the beef and veggies. When dinner is ready it is served with a pat of butter. I was stationed in NFLD, with the American Forces, during the 50s. I married a St. Johns lass and have had pease pudding ever since. As a matter of fact, we are having it tomorrow at a family gathering to celebrate our daughter and son in law's anniversary. The only gift they wanted was a "boiled dinner, pease pudding and homemade bread."
Comment on Pease Pudding posted 2008-03-17 by Martin Altini from New York City U.S.A.
Comment on Pease Pudding
It sounds like you are a little confused...The green peas served in fish and chip shops are 'mushy peas' and are served throughout Yorkshire. The orange pease are from Newcastle and are split pease boiled with ham then spread on a stottie (flat bread) and served with pork or ham. But you are right they are both TASTY!
Comment on Pease Pudding posted 2008-01-02 by Paul from DONCASTER UK
Comment on Pease Pudding
Ooh. Memories of childhood. Boiled ham with pease pudding, mashed potatoes and carrots. We also had it with boiled beef. My own servings have mostly been from a tin. Sometimes hard to find. I have today resolved to make my own from dried yellow split peas and home cooked ham. To die for! NEVER confuse it with anything green. The yellow pea used in pease pudding is a different creature. More like a chick pea in some ways. It's the yellow field pea. Lots of old English in association with such an old dish. A mess of pease meaning mashed peas. Porridge merely denotes the require consistency of the final dish. Cold pease pudding is firm and can be sliced. Hot, you mix it with the ham stock to the consistency of prridge. And how about The London Particular? A soup made of the ham stock blended with the pease pudding and served with scraps of ham and bread (croutons to you dear). Sounds revolting, but is soooo yummy and versatile. I think that you can tell that this is a favourite dish of mine :D
Comment on Pease Pudding posted 2007-07-20 by JAN BELLINGER from Leicestershire UK
Comment on Pease Pudding
The true pease pudding is nothing like the 'Americanized' recipe, neither is it anything like mushy (pr. hard u as in pushy) peas, which are basically green garden peas, boiled to a sludge. My family have lived in the northeast of England since well before 1420 and have always used the traditional recipe. The carlins (yellow field peas), if used fresh, can be boiled until the skin splits. If using dried carlins they need to be soaked overnight, drained and boiled in a fresh change of water until tender. Originally the peas were simply added to the water in which a ham was boiling, the herbs and salt from the ham being sufficient to carry the flavour through the whole dish. Since about the 1500s however the method is to boil the carlins in a minimum amount of water until they begin to break down. The resulting paste is then placed on a buttered pudding cloth (a square of muslin), the corners are tied and the pudding bag is then suspended in the water where the ham is cooking for about an hour. Remove the pudding bag after this time and let it drain over the sink. The resulting pease pudding is then spooned into a container to set. Despite having no preservatives it lasts surprisingly well (hence the 'nine days old'). It is normal to mix small pieces of ham into the pudding before finally spooning it into the container. It was traditionally served with ham or salad long before fish and chips were invented. Mushy Peas are your modern addition to fish and chips.
Comment on Pease Pudding posted 2007-02-06 by Helen French from Northeast England
Comment on Pease Pudding
"Mooshy" peas - as they are known in the Midlands and North - must surely be the same as Pease Pudding as both accompany fish and chips. Smart pubs are now offering them as a delicacy!
Comment on Pease Pudding posted 2006-11-20 by Geoffrey Hazzan from VA, USA
Comment on Pease Pudding
Pease Pudding was a traditional English dish for many centuries, especially in the North of England. It consisted of split peas, water, salt and spices, which were baked, often with bacon or ham. It had a mild taste and a texture similar to hummus. It was also known as "pease pottage" ("pease" in Middle English was a "mass noun" similar to "oatmeal"), and as "pease porridge", as in the well-known traditional English nursery rhyme, Pease porridge hot, pease porridge cold, Pease porridge in the pot, nine days' old. Some like it hot, some like it cold, Some like it in the pot, nine days' old. In Colonial times, it emigrated to New England, in the North Eastern United States, where long, cold winters prevailed and much of the year had to be spent round a large fire. Lifestyle was often near subsistence level, and foods which could be slow-cooked in one pot and sit lazily on or near the fire from day to day were very practical. (www.ancestry.com) It is nice to know that pease porridge is also alive and well in children's language and musical activities.
Comment on Pease Pudding posted 2006-11-16 by Jacquelyn Taylor Baumberg from Ottawa, Ontario, Canada
Comment on Pease Pudding
As an accompaniment to ham, or cold bacon, it is delicious! Not only does it add a subtle and complimentary flavour to the meat, it also enhances the digestive process too. Those who enjoy ham, but then 'suffer for it', should take a little pease-pudding with it.
Comment on Pease Pudding posted 2008-08-14 by Johnathan Oswin from Northumberland