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.
However you like it, this recipe is one of my personal favorites. Pease Pudding is a Tyneside institution unlike any other. I have family across England that can’t get it anywhere else and always stock up when the visit up North!
Well, we’ve knocked up this delicious recipe so now there’s no need to make the pilgrimage! Best of all it’s a pease of p**s to make… Sorry, there had to be one pun in there, just to a-pease people. Okay, that’s all.
As an added extra we’re going to release a Ham and Pea soup recipe using this as a base. But you’ll have to wait until this weekend to get that!
Pease Pudding Recipe
- 500 g Yellow split peas
- Litre Water
- 1 Large ham shank
- 2 tsp Celery salt
- 1 tsp Pepper
- 1 tsp Salt
- 1 tsp Sugar
- 2 Medium brown onions (Chopped roughly)
- 2 Carrots (Chopped roughly)
- 1 Parsnip (Chopped roughly)
- Add the 2L of water to a pan and bring to simmer
- Add all of the ingredients to the pan and simmer on a medium to high heat for 1hr
- Remove the ham and set aside (Use for sandwiches or soup)
- Boil uncovered for 30 minutes to reduce mix
- Blend the mix and return to lower heat for 15 minutes
- Portion out as you like and leave in fridge overnight. This will last around a week in a fridge.