So, what is Pease Pudding?
It's a classic British dish that's traditionally made using yellow split peas, water and seasoning.
Pease pudding (some call it pease porridge) is traditionally produced in the North Eastern areas of England. Read on for more info.
Pease pudding is made from yellow split peas and is easy to make yourself, it is time-consuming as split peas must be soaked overnight before using in a recipe.
But as I'm lazy I bought mine in a tin. Produced under the brand name 'Foresight' pease pudding has been around since I was a kid - yes, that's quite some time ago!
Sometimes there's nothing quite like good old-fashioned food to fill you up and cheer you up.
Yep, old-fashioned food has made a comeback, and it's now known as Gastropub food.
Now, it may not be the best-looking dinner but don't knock it till you've tried it!
Public houses in the UK known as pubs, years ago only ever had the choice of a packet of crisps or peanuts they didn't serve anything in the way of proper food.
Back in those days, you'd always stall outside selling fish, cockles and prawns.
You hardly ever see this now; I assume because supermarkets nowadays sell fresh fish so now it's widely available you don't see the stalls outside pubs anymore.
Also, due to the low cost, we can buy alcohol nowadays they have had to serve food in a big fashion. Most pubs are now serving a wide variety of top-quality food.
You will need a big saucepan that's big enough to take the gammon and carrots.
Gammon joints are sold raw here in the UK; I believe in the US it's known as a ham joint or a bacon joint and is already cooked?
Do let me know in the comments below!
How long do you boil gammon for?
Gammon or bacon joint will take 45 minutes per kilo plus 30 minutes.
My piece of gammon was 750g and I cooked it for 75 minutes.
It's well worth cooking more potatoes and carrots than you need as the leftovers are delicious; you can fry them up the next day and top them with a fried egg to make Bubble and Squeak 😋
Does anyone remember Bacon and Onion Roly Poly Pudding?
If you're looking for old-fashioned recipes how about 1940's Old Fashioned Bread Pudding?
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Gammon with Pease Pudding
Ingredients
- raw smoked gammon (bacon) joint - mine weighed 750g
- carrots - peeled and halved lengthways
- pease pudding from a tin
- boiled potatoes to serve
Instructions
- Put the gammon joint and carrots into a large saucepan with cold water to cover it. Bring to a boil, there's no need for salt as the gammon is already salty.
- Put a lid on and simmer for about 45 minutes per kilo plus 30 minutes. My piece of gammon was 750g and I cooked it for 75 minutes and it was cooked perfectly.
- Heat the pease pudding; you might want to loosen it up a little bit, if so add a little of the cooking liquid from the gammon.
- Slice the gammon and put it onto your serving plates. Serve with boiled potatoes, carrots and pease pudding. Spoon a little of the gammon cooking liquid over the whole dish.
Traditional yum! We have the same thing back home in Canada, except we call it a Jigs Dinner. (Newfie Delight!)
ReplyDeletePease Pudding in a tin! Shame on you, ha ha! There's a great recipe in Jamie Oliver's first naked chef book, it's well worth a try...
ReplyDeleteI love pease pudding and I'm spoiled for choice as pretty much every butcher up here in Sunderland sells their own. It's great in a ham sandwich made with 'stottie cake' or warmed in a sausage butty.
Jan, you just can't go wrong with some of the good old traditional favourites.
ReplyDeleteThis takes me back to my childhood Jan when mom would make "sloppy peas". I have a feeling they are different than pease pud but both are delicious.
ReplyDelete