Pease Pudding (Homemade)

Discussion:

(too old to reply)

Brian Reay

2018-08-20 18:50:30 UTC

I've a yearning for some Pease Pudding. I generally get my 'fix' of this
fine Northern delight when we visit the North East - there is specialist
shop in my (old) home town which makes the finest Pork and Saveloy
sandwiches in the known world ;-), complete, of course, with pease pudding.

Unfortunately, we don't have a trip scheduled so I plan to try an make
some pease pudding.

The basic recipe seems simple but the 'variable' seems to be getting the
liquid right so you end up with a semi-solid (pate like) end result,
rather than a soup or solid lump.

I'm also a bit concerned re cooking the split peas in gammon stock. I
can't help thinking this will result in a far too salty result. I've
seen one recipe suggestion which uses chicken stock, which at first
seems like sacrilege, but if it works why not*.

Has anyone tried making pease pudding and can offer some tips, please.

*I tend not to eat much salt so I'm not unduly concerned if one dish
happens to be salty on health grounds, it is more a taste issue.

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

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

graham

2018-08-20 19:09:05 UTC

Permalink

Post by Brian Reay
I've a yearning for some Pease Pudding. I generally get my 'fix' of this
fine Northern delight when we visit the North East - there is specialist
shop in my (old) home town which makes the finest Pork and Saveloy
sandwiches in the known world ;-), complete, of course, with pease pudding.
Unfortunately, we don't have a trip scheduled so I plan to try an make
some pease pudding.
The basic recipe seems simple but the 'variable' seems to be getting the
liquid right so you end up with a semi-solid (pate like) end result,
rather than a soup or solid lump.
I'm also a bit concerned re cooking the split peas in gammon stock. I
can't help thinking this will result in a far too salty result. I've
seen one recipe suggestion which uses chicken stock, which at first
seems like sacrilege, but if it works why not*.
Has anyone tried making pease pudding and can offer some tips, please.
*I tend not to eat much salt so I'm not unduly concerned if one dish
happens to be salty on health grounds, it is more a taste issue.

Jane Grigson's recipe is simple. 500g of split peas cooked in unsalted
water, drained & puréed. Then add 60g of butter, an egg and S&P. Then
put in a basin and steam like a suet pudding for an hour.
Mary Norwak is essentially the same but she soaks the peas overnight and
then puts them in a pudding cloth, with a sprig of mint the and suspends
them in the pot in which she is boiling a piece of pork for an hour
before adding the butter, egg and S&P. After which she suspends the mix
in a clean pudding cloth for another 30 minutes in the pork water.

Brian Reay

2018-08-20 19:29:26 UTC

Permalink

Post by graham

Post by Brian Reay
I've a yearning for some Pease Pudding. I generally get my 'fix' of this
fine Northern delight when we visit the North East - there is specialist
shop in my (old) home town which makes the finest Pork and Saveloy
sandwiches in the known world ;-), complete, of course, with pease pudding.
Unfortunately, we don't have a trip scheduled so I plan to try an make
some pease pudding.
The basic recipe seems simple but the 'variable' seems to be getting
the liquid right so you end up with a semi-solid (pate like) end
result, rather than a soup or solid lump.
I'm also a bit concerned re cooking the split peas in gammon stock. I
can't help thinking this will result in a far too salty result. I've
seen one recipe suggestion which uses chicken stock, which at first
seems like sacrilege, but if it works why not*.
Has anyone tried making pease pudding and can offer some tips, please.
*I tend not to eat much salt so I'm not unduly concerned if one dish
happens to be salty on health grounds, it is more a taste issue.

Thank you.

Those are recipes I've not seen- the adding of a egg is entirely 'new'-
I've not seen that elsewhere.

I think my mother used to make it but it was so long ago I've no
recollection of her method etc. I suspect she used a pressure cooker,
she often did when cooking ham based soups and I suspect pease pudding
was a byproduct. I used to use a pressure cooker a lot but it wasn't
compatible with a new hob and I've never replaced it with one that is.

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

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

graham

2018-08-20 21:26:45 UTC

Permalink

Post by Brian Reay

Post by graham

Post by Brian Reay
I've a yearning for some Pease Pudding. I generally get my 'fix' of this
fine Northern delight when we visit the North East - there is specialist
shop in my (old) home town which makes the finest Pork and Saveloy
sandwiches in the known world ;-), complete, of course, with pease pudding.
Unfortunately, we don't have a trip scheduled so I plan to try an
make some pease pudding.
The basic recipe seems simple but the 'variable' seems to be getting
the liquid right so you end up with a semi-solid (pate like) end
result, rather than a soup or solid lump.
I'm also a bit concerned re cooking the split peas in gammon stock. I
can't help thinking this will result in a far too salty result. I've
seen one recipe suggestion which uses chicken stock, which at first
seems like sacrilege, but if it works why not*.
Has anyone tried making pease pudding and can offer some tips, please.
*I tend not to eat much salt so I'm not unduly concerned if one dish
happens to be salty on health grounds, it is more a taste issue.

Jane Grigson's recipe is simple. 500g of split peas cooked in unsalted
water, drained & puréed. Then add 60g of butter, an egg and S&P. Then
put in a basin and steam like a suet pudding for an hour.
Mary Norwak is essentially the same but she soaks the peas overnight
and then puts them in a pudding cloth, with a sprig of mint the and
suspends them in the pot in which she is boiling a piece of pork for
an hour before adding the butter, egg and S&P. After which she
suspends the mix in a clean pudding cloth for another 30 minutes in
the pork water.

Thank you.
Those are recipes I've not seen- the adding of a egg is entirely 'new'-
I've not seen that elsewhere.
I think my mother used to make it but it was so long ago I've no
recollection of her method etc. I suspect she used a pressure cooker,
she often did when cooking ham based soups and I suspect pease pudding
was a byproduct. I used to use a pressure cooker a lot but it wasn't
compatible with a new hob and I've never replaced it with one that is.

I must add that I haven't eaten pease pudding in over 50 years so I'm no
authority. I just posted recipes from pretty authoritative sources. Let
us know how it turns out.
I don't think a pressure cooker is necessary. If you do the quick soak
method the night before (bring to a boil for 2 minutes, turn off the
heat, cover) it shouldn't take long.

Brian Reay

2018-08-20 23:22:43 UTC

Permalink

Post by graham

Post by Brian Reay
Those are recipes I've not seen- the adding of a egg is entirely
'new'- I've not seen that elsewhere.
I think my mother used to make it but it was so long ago I've no
recollection of her method etc. I suspect she used a pressure cooker,
she often did when cooking ham based soups and I suspect pease pudding
was a byproduct. I used to use a pressure cooker a lot but it wasn't
compatible with a new hob and I've never replaced it with one that is.

I must add that I haven't eaten pease pudding in over 50 years so I'm no
authority. I just posted recipes from pretty authoritative sources. Let
us know how it turns out.

You are missing one of life's treats. ;-)

While it was once considered a "poor man's food", probably why it is
spurned by those in the south of the UK, it is every bit as nice as many
of the 'trendy' things of a similar consistency people get excited about
these days.

Served with a salad and cold meat, it is really good. Add some beetroot
and hmm....

It also goes well with sage and onion stuffing, sliced pork to make a
sandwich fit for a King.

Post by graham
I don't think a pressure cooker is necessary. If you do the quick soak
method the night before (bring to a boil for 2 minutes, turn off the
heat, cover) it shouldn't take long.

I agree, none of the recipes I've seen use a pressure cooker, I was just
commenting that I thought my mother had probably done so.

--
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

2018-08-21 01:49:54 UTC

Permalink

Post by graham

Post by Brian Reay
Those are recipes I've not seen- the adding of a egg is entirely
'new'- I've not seen that elsewhere.
I think my mother used to make it but it was so long ago I've no
recollection of her method etc. I suspect she used a pressure cooker,
she often did when cooking ham based soups and I suspect pease
pudding was a byproduct. I used to use a pressure cooker a lot but it
wasn't compatible with a new hob and I've never replaced it with one
that is.

I must add that I haven't eaten pease pudding in over 50 years so I'm
no authority. I just posted recipes from pretty authoritative sources.
Let us know how it turns out.

You are missing one of life's treats. ;-)
While it was once considered a "poor man's food", probably why it is
spurned by those in the south of the UK, it is every bit as nice as many
of the 'trendy' things of a similar consistency people get excited about
these days.
Served with a salad and cold meat, it is really good. Add some beetroot
and hmm....
It also goes well with sage and onion stuffing, sliced pork to make a
sandwich fit for a King.

Post by graham
I don't think a pressure cooker is necessary. If you do the quick soak
method the night before (bring to a boil for 2 minutes, turn off the
heat, cover) it shouldn't take long.

I agree, none of the recipes I've seen use a pressure cooker, I was just
commenting that I thought my mother had probably done so.

I can't remember whether I had it when at Uni (Sheffield) or when
visiting my uncle in Teeside. It wasn't part of the food culture in
Suffolk and it certainly is not available here in western Canada:-)
Graham

Brian Reay

2018-08-21 09:47:26 UTC

Permalink

Post by graham

Post by graham

Post by Brian Reay
Those are recipes I've not seen- the adding of a egg is entirely
'new'- I've not seen that elsewhere.
I think my mother used to make it but it was so long ago I've no
recollection of her method etc. I suspect she used a pressure cooker,
she often did when cooking ham based soups and I suspect pease
pudding was a byproduct. I used to use a pressure cooker a lot but
it wasn't compatible with a new hob and I've never replaced it with
one that is.

I must add that I haven't eaten pease pudding in over 50 years so I'm
no authority. I just posted recipes from pretty authoritative
sources. Let us know how it turns out.

You are missing one of life's treats. ;-)
While it was once considered a "poor man's food", probably why it is
spurned by those in the south of the UK, it is every bit as nice as
many of the 'trendy' things of a similar consistency people get
excited about these days.
Served with a salad and cold meat, it is really good. Add some
beetroot and hmm....
It also goes well with sage and onion stuffing, sliced pork to make a
sandwich fit for a King.

Post by graham
I don't think a pressure cooker is necessary. If you do the quick
soak method the night before (bring to a boil for 2 minutes, turn off
the heat, cover) it shouldn't take long.

I agree, none of the recipes I've seen use a pressure cooker, I was
just commenting that I thought my mother had probably done so.

Teeside is the deep south and uncivilised.

Even Sunderland is a lost cause ;-)

--
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.

Ophelia

2018-08-21 19:37:47 UTC

Permalink

Post by graham

Post by Brian Reay
<snipped for brevity>

Post by graham

Post by Brian Reay
Those are recipes I've not seen- the adding of a egg is entirely
'new'- I've not seen that elsewhere.
I think my mother used to make it but it was so long ago I've no
recollection of her method etc. I suspect she used a pressure cooker,
she often did when cooking ham based soups and I suspect pease
pudding was a byproduct. I used to use a pressure cooker a lot but
it wasn't compatible with a new hob and I've never replaced it with
one that is.

I must add that I haven't eaten pease pudding in over 50 years so I'm
no authority. I just posted recipes from pretty authoritative
sources. Let us know how it turns out.

You are missing one of life's treats. ;-)
While it was once considered a "poor man's food", probably why it is
spurned by those in the south of the UK, it is every bit as nice as
many of the 'trendy' things of a similar consistency people get
excited about these days.
Served with a salad and cold meat, it is really good. Add some
beetroot and hmm....
It also goes well with sage and onion stuffing, sliced pork to make a
sandwich fit for a King.

Post by graham
I don't think a pressure cooker is necessary. If you do the quick
soak method the night before (bring to a boil for 2 minutes, turn off
the heat, cover) it shouldn't take long.

I agree, none of the recipes I've seen use a pressure cooker, I was
just commenting that I thought my mother had probably done so.

Teeside is the deep south and uncivilised.

Even Sunderland is a lost cause ;-)

===

From which part of the North East then did you emerge? :))

Brian Reay

2018-08-21 21:54:05 UTC

Permalink

Post by graham

Post by graham

Post by Brian Reay
Those are recipes I've not seen- the adding of a egg is entirely
'new'- I've not seen that elsewhere.
I think my mother used to make it but it was so long ago I've no
recollection of her method etc. I suspect she used a pressure cooker,
she often did when cooking ham based soups and I suspect pease
pudding was a byproduct. I used to use a pressure cooker a lot but
it wasn't compatible with a new hob and I've never replaced it with
one that is.

I must add that I haven't eaten pease pudding in over 50 years so
I'm no authority. I just posted recipes from pretty authoritative
sources. Let us know how it turns out.

You are missing one of life's treats. ;-)
While it was once considered a "poor man's food", probably why it is
spurned by those in the south of the UK, it is every bit as nice as
many of the 'trendy' things of a similar consistency people get
excited about these days.
Served with a salad and cold meat, it is really good. Add some
beetroot and hmm....
It also goes well with sage and onion stuffing, sliced pork to make
a sandwich fit for a King.

Post by graham
I don't think a pressure cooker is necessary. If you do the quick
soak method the night before (bring to a boil for 2 minutes, turn
off the heat, cover) it shouldn't take long.

I agree, none of the recipes I've seen use a pressure cooker, I was
just commenting that I thought my mother had probably done so.

Teeside is the deep south and uncivilised.
Even Sunderland is a lost cause ;-)
===
From which part of the North East then did you emerge? :))

South Shields- which is right where the Tyne meets the sea.

Not lived there for 40+ years. Moved South for Uni and never returned,
save for visits. Darkest Kent now, near Rochester.

--
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.

Ophelia

2018-08-22 13:37:44 UTC

Permalink

Post by Brian Reay

Post by graham

Post by Brian Reay
<snipped for brevity>

Post by graham

I must add that I haven't eaten pease pudding in over 50 years so I'm
no authority. I just posted recipes from pretty authoritative sources.
Let us know how it turns out.

You are missing one of life's treats. ;-)
While it was once considered a "poor man's food", probably why it is
spurned by those in the south of the UK, it is every bit as nice as many
of the 'trendy' things of a similar consistency people get excited about
these days.
Served with a salad and cold meat, it is really good. Add some beetroot
and hmm....
It also goes well with sage and onion stuffing, sliced pork to make a
sandwich fit for a King.

Post by graham
I don't think a pressure cooker is necessary. If you do the quick soak
method the night before (bring to a boil for 2 minutes, turn off the
heat, cover) it shouldn't take long.

I agree, none of the recipes I've seen use a pressure cooker, I was just
commenting that I thought my mother had probably done so.

Teeside is the deep south and uncivilised.
Even Sunderland is a lost cause ;-)
===
From which part of the North East then did you emerge? :))

South Shields- which is right where the Tyne meets the sea.

Not lived there for 40+ years. Moved South for Uni and never returned,
save for visits. Darkest Kent now, near Rochester

===

I am from Yorkshire but at least I went North ;p I have lived in Scotland
for over 40 years :))

Brian Reay

2018-08-22 14:50:11 UTC

Post by Brian Reay
Those are recipes I've not seen- the adding of a egg is entirely
'new'- I've not seen that elsewhere.
I think my mother used to make it but it was so long ago I've no
recollection of her method etc. I suspect she used a pressure cooker,
she often did when cooking ham based soups and I suspect pease
pudding was a byproduct. I used to use a pressure cooker a lot but
it wasn't compatible with a new hob and I've never replaced it
with one that is.

I must add that I haven't eaten pease pudding in over 50 years so
I'm no authority. I just posted recipes from pretty authoritative
sources. Let us know how it turns out.

You are missing one of life's treats. ;-)
While it was once considered a "poor man's food", probably why it is
spurned by those in the south of the UK, it is every bit as nice as
many of the 'trendy' things of a similar consistency people get
excited about these days.
Served with a salad and cold meat, it is really good. Add some
beetroot and hmm....
It also goes well with sage and onion stuffing, sliced pork to make
a sandwich fit for a King.

Post by graham
I don't think a pressure cooker is necessary. If you do the quick
soak method the night before (bring to a boil for 2 minutes, turn
off the heat, cover) it shouldn't take long.

I agree, none of the recipes I've seen use a pressure cooker, I was
just commenting that I thought my mother had probably done so.

Teeside is the deep south and uncivilised.
Even Sunderland is a lost cause ;-)
===
From which part of the North East then did you emerge? :))

South Shields- which is right where the Tyne meets the sea.
Not lived there for 40+ years. Moved South for Uni and never returned,
save for visits. Darkest Kent now, near Rochester
===
I am from Yorkshire but at least I went North ;p I have lived in
Scotland for over 40 years :))

I regard my time in the South as 'Missionary Work' ;-)

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

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

Ophelia

2018-08-22 15:05:13 UTC

Permalink

Post by Brian Reay

Post by graham

Post by Brian Reay
<snipped for brevity>

Post by graham

Post by Brian Reay
Those are recipes I've not seen- the adding of a egg is entirely
'new'- I've not seen that elsewhere.
I think my mother used to make it but it was so long ago I've no
recollection of her method etc. I suspect she used a pressure cooker,
she often did when cooking ham based soups and I suspect pease
pudding was a byproduct. I used to use a pressure cooker a lot but
it wasn't compatible with a new hob and I've never replaced it
with one that is.

I must add that I haven't eaten pease pudding in over 50 years so
I'm no authority. I just posted recipes from pretty authoritative
sources. Let us know how it turns out.

You are missing one of life's treats. ;-)
While it was once considered a "poor man's food", probably why it is
spurned by those in the south of the UK, it is every bit as nice as
many of the 'trendy' things of a similar consistency people get
excited about these days.
Served with a salad and cold meat, it is really good. Add some
beetroot and hmm....
It also goes well with sage and onion stuffing, sliced pork to make
a sandwich fit for a King.

Post by graham
I don't think a pressure cooker is necessary. If you do the quick
soak method the night before (bring to a boil for 2 minutes, turn
off the heat, cover) it shouldn't take long.

I agree, none of the recipes I've seen use a pressure cooker, I was
just commenting that I thought my mother had probably done so.

Teeside is the deep south and uncivilised.
Even Sunderland is a lost cause ;-)
===
From which part of the North East then did you emerge? :))

South Shields- which is right where the Tyne meets the sea.
Not lived there for 40+ years. Moved South for Uni and never returned,
save for visits. Darkest Kent now, near Rochester
===
I am from Yorkshire but at least I went North ;p I have lived in
Scotland for over 40 years :))

I regard my time in the South as 'Missionary Work' ;-)

===

Nodnodnod we have to do our bit ... ;p

Brian Reay

2018-08-22 15:10:23 UTC

Post by Brian Reay
Those are recipes I've not seen- the adding of a egg is entirely
'new'- I've not seen that elsewhere.
I think my mother used to make it but it was so long ago I've no
recollection of her method etc. I suspect she used a pressure cooker,
she often did when cooking ham based soups and I suspect pease
pudding was a byproduct. I used to use a pressure cooker a lot
but it wasn't compatible with a new hob and I've never replaced
it with one that is.

I must add that I haven't eaten pease pudding in over 50 years so
I'm no authority. I just posted recipes from pretty authoritative
sources. Let us know how it turns out.

You are missing one of life's treats. ;-)
While it was once considered a "poor man's food", probably why it
is spurned by those in the south of the UK, it is every bit as nice
as many of the 'trendy' things of a similar consistency people get
excited about these days.
Served with a salad and cold meat, it is really good. Add some
beetroot and hmm....
It also goes well with sage and onion stuffing, sliced pork to
make a sandwich fit for a King.

Post by graham
I don't think a pressure cooker is necessary. If you do the quick
soak method the night before (bring to a boil for 2 minutes, turn
off the heat, cover) it shouldn't take long.

I agree, none of the recipes I've seen use a pressure cooker, I was
just commenting that I thought my mother had probably done so.

Teeside is the deep south and uncivilised.
Even Sunderland is a lost cause ;-)
===
From which part of the North East then did you emerge? :))

South Shields- which is right where the Tyne meets the sea.
Not lived there for 40+ years. Moved South for Uni and never returned,
save for visits. Darkest Kent now, near Rochester
===
I am from Yorkshire but at least I went North ;p I have lived in
Scotland for over 40 years :))

I regard my time in the South as 'Missionary Work' ;-)
===
Nodnodnod we have to do our bit ... ;p

I think Scotland is a lost cause ;-)

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

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

Ophelia

2018-08-22 20:12:39 UTC