Pease Pudding Recipes

PEASE PUDDING

Steps:

• Tip the peas into a bowl, cover with cold water and leave to soak overnight.
• Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
• Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.

NEWFOUNDLAND JIGG'S DINNER

Steps:

• Cover the corned beef with cold water and soak overnight in the refrigerator.
• Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
• After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
• Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
• While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.
• During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.
• When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.

PEASE PUDDING

Steps:

• Wash peas, soak in water overnight, then rinse.
• Place peas in pudding bag (can use thin towel or cloth).
• Tie bag - allowing room for expansion
• Cook in salted water for approximately 2 hours.
• Remove bag from pot and squeeze out excess water
• Remove peas from bag and mash with butter, salt and pepper.
• You can press the mixture into a curved cereal bowl, then turn over and tap the bottom to remove. This will give the pease pudding a nice domed shape.

TASTY PEASE PUDDING

Steps:

• Place all the ingredients into a pan (except the butter) and include a pinch of salt and pepper. Add enough water to cover and bring to the boil.
• turn down the heat and simmer for 1.5 hours, until the split peas are tender
• remove from the heat and take out the bay leaves, cloves, and thyme. Add another dash of salt and pepper and the butter. Mash everything in the pan until everything is creamy but slightly rough. serve with your gammon/ham

PEASE PUDDING AND HAM

Steps:

• Soak the ham and peas separately overnight.
• Drain and add to large saucepan with onions and enough cold water to cover.
• Simmer gently for 2 hours, ( the peas will become a puree,,,that's meant to happen).
• Remove the ham and allow to cool.
• Add the egg butter and seasoning to the peas and mix well.
• Pour into a greased pudding bowl.
• Using a steamer or a half filled pan of boiling water with a well-fitting lid, steam for 1 hour.
• Serve warm with slices of cold ham.