Discussion:
Pease Pudding- follow up
(too old to reply)
Brian Reay
2018-08-31 11:30:58 UTC
Permalink
I made some Pease Pudding yesterday.

I soaked 500g of split peas overnight, then cooked with some turkey
stock and water (one of the recipes I found suggested chicken stock for
a less salty option than ham stock), and finely diced onions. I then
used a hand liquidiser (I prefer a smooth pease pudding), added some
butter (half a block) and reduced until thickish. Adding salt and pepper
to taste. I then potted it (three pots, about 500ml each at a guess.
It set nicely in a couple of hours.

The 'acid test' was a pork sandwich, with some deli pork and home made
sage and onion stuffing.

I'm pleased with the results but it overall taste of the sandwich isn't
as good as the Dicksons Pork sandwich. I think the pease pudding was,
more or less, ok, but the stuff was made with brown bread as I didn't
have any white to hand. That was the first time I've used brown bread in
stuffing, I won't do it again.
--
Remarkable Coincidences:
The Stock Market Crashes of 1929 and 2008 happened on the same
date in October. In Oct 1907, a run on the Knickerbocker Trust
Company led to the Great Depression.
graham
2018-08-31 14:40:06 UTC
Permalink
Post by Brian Reay
I made some Pease Pudding yesterday.
I soaked 500g of split peas overnight, then cooked with some turkey
stock and water (one of the recipes I found suggested chicken stock for
a less salty option than ham stock), and finely diced onions. I then
used a hand liquidiser (I prefer a smooth pease pudding), added some
butter (half a block) and reduced until thickish. Adding salt and pepper
to taste.  I  then potted it (three pots, about 500ml each at a guess.
It set nicely in a couple of hours.
The 'acid test' was a pork sandwich, with some deli pork and home made
sage and onion stuffing.
I'm pleased with the results but it overall taste of the sandwich isn't
as good as the Dicksons Pork sandwich. I think the pease pudding was,
more or less, ok, but the stuff was made with brown bread as I didn't
have any white to hand. That was the first time I've used brown bread in
stuffing, I won't do it again.
Sometimes only white bread will do. I would never make Summer Pudding
with brown! Nor bread sauce!!
graham
2018-08-31 14:41:07 UTC
Permalink
Post by graham
Post by Brian Reay
I made some Pease Pudding yesterday.
I soaked 500g of split peas overnight, then cooked with some turkey
stock and water (one of the recipes I found suggested chicken stock for
a less salty option than ham stock), and finely diced onions. I then
used a hand liquidiser (I prefer a smooth pease pudding), added some
butter (half a block) and reduced until thickish. Adding salt and
pepper to taste.  I  then potted it (three pots, about 500ml each at a
guess. It set nicely in a couple of hours.
The 'acid test' was a pork sandwich, with some deli pork and home made
sage and onion stuffing.
I'm pleased with the results but it overall taste of the sandwich
isn't as good as the Dicksons Pork sandwich. I think the pease pudding
was, more or less, ok, but the stuff was made with brown bread as I
didn't have any white to hand. That was the first time I've used brown
bread in stuffing, I won't do it again.
Sometimes only white bread will do. I would never make Summer Pudding
with brown! Nor bread sauce!!
And while I am at it, a bacon doorstep sandwich made with brown bread
would be a travesty!
Brian Reay
2018-08-31 14:53:46 UTC
Permalink
Post by graham
Post by Brian Reay
I made some Pease Pudding yesterday.
I soaked 500g of split peas overnight, then cooked with some turkey
stock and water (one of the recipes I found suggested chicken stock for
a less salty option than ham stock), and finely diced onions. I then
used a hand liquidiser (I prefer a smooth pease pudding), added some
butter (half a block) and reduced until thickish. Adding salt and
pepper to taste.  I  then potted it (three pots, about 500ml each at a
guess. It set nicely in a couple of hours.
The 'acid test' was a pork sandwich, with some deli pork and home made
sage and onion stuffing.
I'm pleased with the results but it overall taste of the sandwich
isn't as good as the Dicksons Pork sandwich. I think the pease pudding
was, more or less, ok, but the stuff was made with brown bread as I
didn't have any white to hand. That was the first time I've used brown
bread in stuffing, I won't do it again.
Sometimes only white bread will do. I would never make Summer Pudding
with brown! Nor bread sauce!!
Yes, that makes sense.

We don't eat white sliced bread normally, we only buy it for things like
Summer pudding, making stuffing, ....etc. I do make white bread.

The brown bread is normally used for toast- a favourite of mine.
--
Smile for the camera ;-)


https://www.gov.uk/report-benefit-fraud

https://www.jobcentreguide.org/claiming-benefits/30/reporting-benefit-fraud

https://childsworldamerica.org/animal-abuse-a-precursor-to-child-abuse/
graham
2018-08-31 18:29:53 UTC
Permalink
Post by Brian Reay
Post by graham
Post by Brian Reay
I made some Pease Pudding yesterday.
I soaked 500g of split peas overnight, then cooked with some turkey
stock and water (one of the recipes I found suggested chicken stock for
a less salty option than ham stock), and finely diced onions. I then
used a hand liquidiser (I prefer a smooth pease pudding), added some
butter (half a block) and reduced until thickish. Adding salt and
pepper to taste.  I  then potted it (three pots, about 500ml each at
a guess. It set nicely in a couple of hours.
The 'acid test' was a pork sandwich, with some deli pork and home
made sage and onion stuffing.
I'm pleased with the results but it overall taste of the sandwich
isn't as good as the Dicksons Pork sandwich. I think the pease
pudding was, more or less, ok, but the stuff was made with brown
bread as I didn't have any white to hand. That was the first time
I've used brown bread in stuffing, I won't do it again.
Sometimes only white bread will do. I would never make Summer Pudding
with brown! Nor bread sauce!!
Yes, that makes sense.
We don't eat white sliced bread normally, we only buy it for things like
Summer pudding, making stuffing, ....etc. I do make white bread.
The brown bread is normally used for toast- a favourite of mine.
If I received the compliment: "It makes lovely toast" from someone to
whom I had given a loaf of mine, I knew that they didn't like it!
Ophelia
2018-09-02 17:51:23 UTC
Permalink
Post by Brian Reay
Post by graham
Post by Brian Reay
I made some Pease Pudding yesterday.
I soaked 500g of split peas overnight, then cooked with some turkey
stock and water (one of the recipes I found suggested chicken stock for
a less salty option than ham stock), and finely diced onions. I then
used a hand liquidiser (I prefer a smooth pease pudding), added some
butter (half a block) and reduced until thickish. Adding salt and pepper
to taste. I then potted it (three pots, about 500ml each at a guess.
It set nicely in a couple of hours.
The 'acid test' was a pork sandwich, with some deli pork and home made
sage and onion stuffing.
I'm pleased with the results but it overall taste of the sandwich isn't
as good as the Dicksons Pork sandwich. I think the pease pudding was,
more or less, ok, but the stuff was made with brown bread as I didn't
have any white to hand. That was the first time I've used brown bread in
stuffing, I won't do it again.
Sometimes only white bread will do. I would never make Summer Pudding
with brown! Nor bread sauce!!
Yes, that makes sense.
We don't eat white sliced bread normally, we only buy it for things like
Summer pudding, making stuffing, ....etc. I do make white bread.
The brown bread is normally used for toast- a favourite of mine.
If I received the compliment: "It makes lovely toast" from someone to
whom I had given a loaf of mine, I knew that they didn't like it!

==

I have been making some different loaves recently and fortunately D loves
them.

Pesto and pine nut and Maple and pecan. It certainly stops my weekly bread
making form being boring .. for me:))
Brian Reay
2018-09-02 19:40:04 UTC
Permalink
Post by graham
Post by Brian Reay
Post by graham
Post by Brian Reay
I made some Pease Pudding yesterday.
I soaked 500g of split peas overnight, then cooked with some turkey
stock and water (one of the recipes I found suggested chicken stock for
a less salty option than ham stock), and finely diced onions. I then
used a hand liquidiser (I prefer a smooth pease pudding), added some
butter (half a block) and reduced until thickish. Adding salt and
pepper to taste.  I  then potted it (three pots, about 500ml each at
a guess. It set nicely in a couple of hours.
The 'acid test' was a pork sandwich, with some deli pork and home
made sage and onion stuffing.
I'm pleased with the results but it overall taste of the sandwich
isn't as good as the Dicksons Pork sandwich. I think the pease
pudding was, more or less, ok, but the stuff was made with brown
bread as I didn't have any white to hand. That was the first time
I've used brown bread in stuffing, I won't do it again.
Sometimes only white bread will do. I would never make Summer Pudding
with brown! Nor bread sauce!!
Yes, that makes sense.
We don't eat white sliced bread normally, we only buy it for things
like Summer pudding, making stuffing, ....etc. I do make white bread.
The brown bread is normally used for toast- a favourite of mine.
If I received the compliment: "It makes lovely toast" from someone to
whom I had given a loaf of mine, I knew that they didn't like it!
==
I have been making some different loaves recently and fortunately D
loves them.
Pesto and pine nut and Maple and pecan.  It certainly stops my weekly
bread making form being boring .. for me:))
Sounds interesting.

I've not tried making brown bread - I've developed a taste for the
French style of bread (yes, there are many but they tend to be 'lighter'
and brown bread can be heavy.). Senior Management likes Olive Bread and
Tomato Bread so I've tried making those, with some success.

I do miss 'Stotty Cake' - a Northern Bread, traditionally cooked at the
bottom of the oven.
--
Smile for the camera ;-)
http://youtu.be/HxyL2_38EsQ

https://www.gov.uk/report-benefit-fraud

https://www.jobcentreguide.org/claiming-benefits/30/reporting-benefit-fraud

https://childsworldamerica.org/animal-abuse-a-precursor-to-child-abuse/
Ophelia
2018-09-03 07:56:53 UTC
Permalink
Post by graham
Post by Brian Reay
Post by graham
Post by Brian Reay
I made some Pease Pudding yesterday.
I soaked 500g of split peas overnight, then cooked with some turkey
stock and water (one of the recipes I found suggested chicken stock for
a less salty option than ham stock), and finely diced onions. I then
used a hand liquidiser (I prefer a smooth pease pudding), added some
butter (half a block) and reduced until thickish. Adding salt and
pepper to taste. I then potted it (three pots, about 500ml each at a
guess. It set nicely in a couple of hours.
The 'acid test' was a pork sandwich, with some deli pork and home made
sage and onion stuffing.
I'm pleased with the results but it overall taste of the sandwich isn't
as good as the Dicksons Pork sandwich. I think the pease pudding was,
more or less, ok, but the stuff was made with brown bread as I didn't
have any white to hand. That was the first time I've used brown bread
in stuffing, I won't do it again.
Sometimes only white bread will do. I would never make Summer Pudding
with brown! Nor bread sauce!!
Yes, that makes sense.
We don't eat white sliced bread normally, we only buy it for things like
Summer pudding, making stuffing, ....etc. I do make white bread.
The brown bread is normally used for toast- a favourite of mine.
If I received the compliment: "It makes lovely toast" from someone to
whom I had given a loaf of mine, I knew that they didn't like it!
==
I have been making some different loaves recently and fortunately D loves
them.
Pesto and pine nut and Maple and pecan. It certainly stops my weekly
bread making form being boring .. for me:))
Sounds interesting.

I've not tried making brown bread - I've developed a taste for the
French style of bread (yes, there are many but they tend to be 'lighter'
and brown bread can be heavy.). Senior Management likes Olive Bread and
Tomato Bread so I've tried making those, with some success.

I do miss 'Stotty Cake' - a Northern Bread, traditionally cooked at the
bottom of the oven.

====

I remember Stotty Cakes. Hmm I wonder if I could find a recipe:))
s***@gowanhill.com
2018-09-22 21:35:49 UTC
Permalink
Post by Ophelia
I remember Stotty Cakes. Hmm I wonder if I could find a recipe:))
You can find /anything/ on the internet, Ophelia!

Owain
Ophelia
2018-09-26 12:59:27 UTC
Permalink
Post by Ophelia
I remember Stotty Cakes. Hmm I wonder if I could find a recipe:))
You can find /anything/ on the internet, Ophelia!

Owain

==

You are quite right:)) Sorry I haven't looked in for a wee while:P)
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