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20090701

How to Make Pease Pudding

Pease pudding is a delicious, nutritious, easy-to-digest food and it is also very simple to make.

Let me first say something that is on my mind. I often wonder why I am publishing these recipes. You see, I sell cans of Foremost brand pease pudding at Blighty's Tuck Store.

If I carry on telling folks how to make Great British food from scratch am I going to kill all my sales at the store?

For that reason, if I ever find a recipe for British Cadbury Dairy Milk chocolate I will never, never publish it or I'll definitely go out of business!

Ingredients
  • 1 large chopped onion
  • 1 kg dried yellow peas
  • 3 Knorr ham stock cubes
  • 1 tablespoon butter
  • Salt, pepper, garlic

Preparation
  • Put the dried peas in a large stock pot, cover with water
  • Boil for 30 minutes then leave to stand for at least an hour then drain off all the water
  • Cover the peas with just enough ham stock (prepare from scratch, or use Knorr ham stock cubes) to cover the peas, then add a little more so that there is about a couple of centimeters of liquid above the peas
  • Add the chopped onion and seasonings
  • Boil until the peas are quite soft
  • Strain the cooked peas into a mixing bowl and set the remaining liquid to one side (do not discard)
  • Add the butter and blend until the peas form a paste. Leave a little texture in the mix - it will taste better.
  • Serve with ham, Heinz Piccalilli and your choice of vegetable
John's Notes
This recipe turned out very well. She-Who-Must-Be-Obeyed and I enjoyed a really nice dinner. Well actually I probably made too much pease pudding because we ate the rest the next day too and still had some left over.

There is a side bonus to this recipe. During the preparation we set aside some of the stock used to boil the peas. Take this leftover stock (which now has a very high pea content), stir in some milk and finely chopped ham and warm gently for a splendid ham and pea soup.

But wait, there is a second bonus! If you have as much leftover pease pudding as I did, blend it with some milk and a little more ham stock for even more soup.

Comment from John's evil twin: Make life easy; don't use this recipe. Go to Blighty's Tuck Store and buy a can of pease pudding instead.

5 comments:

  1. I have to reply to this, I haven't tried your recipe yet, but I used to buy Pease Brose when living in Scotland and also now living in Canada, but sad to say cannot find the Pease Brose Flour anywhere - so obviously the family did not pass the recipe along to anyone!!! I will certainly give your recipe a try and let you know how it turns out in comparison to the real Pease Brose that I used to buy. If anyone has ever found Pease Brose Flour in their travels to Scotland, please let me know.

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  2. Thanks for the comment. I would be interested to hear how my recipe compares with the one you are used to.

    John.

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  3. I've found the Golspie Mills Pease Brose in Morrison's, Dunoon, Scotland but have had no luck since returning back to TN. I'll be trying out your Blighty version soon.
    Thanks much.
    Fiona.

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  4. Thanks it has been a great help, now to make pease pudding is definitely simple with the help of your tips. Thanks

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  5. popscutt@hotmail.comApril 14, 2012 at 2:44 AM

    Like your recipe - will be following it today. Like your style of writing and the quote from scar Wilde which I will adopt as my 'raison d'etre'. My mother came from Stanley, Co. Durham and she said ham and pease pudding was a traditional funeral meal. We've had it many times during my married life (not at funerals though) but wondered if you did anything different from the recipe I've always used. You don't - except for using the ham water - which I'm sure will improve the flavour! I'm going to bookmark you to follow more of your recipes!

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