Pease Pudding, made from dried yellow split peas, has always been a favourite in the Northeast of England. Traditionally it is served with boiled ham, either on a plate with vegetables or as a sandwich in that other northern favourite the Stotty cake.
Pease pudding also makes an excellent accompaniment to the savaloy sausage. My wife Ann, remembers as a child going to the local pork shop on a Saturday morning, and standing in the queue with a basin, to get Pease pudding, savaloy’s and gravy for Saturday lunch.
Fred Watson April 2008
Pease Pudding
Ingredients
1 lb of yellow split peas
1 medium onion chopped
1 pint of water from boiling a ham knuckle
Pepper
Method
Place split peas in a basin, cover with water,
and allow to soak overnight
Drain off water, place split peas in a pan with the onion,
and water from ham knuckle.
Bring to the boil, cover simmer until peas are tender, add more
water if peas start to dry out.
Add pepper and blitz in a liquidiser, it should now resemble a thick paste.
Pour into a shallow greased oven dish, smooth over surface
And bake in a preheated oven for 30 minutes, Gas 4, 180º C, 350º F
***
You can get a ham knuckle for about £2.50p Place in a pan,
cover with water, bring to the boil, check to see if the water is too salty,
if it is, pour the water out, put in fresh, bring to the boil again
and boil for approx 1hour, put the meat to one side to eat later
