Comments on: British Pease Pudding https://culinaryginger.com/british-pease-pudding/ Authentic Recipes, Honest Ingredients Tue, 03 Jun 2025 21:27:43 +0000 hourly 1 By: Janette https://culinaryginger.com/british-pease-pudding/#comment-75872 Tue, 15 Oct 2024 19:25:44 +0000 https://culinaryginger.com/?p=27769#comment-75872 In reply to Maria.

Thank you for sharing

]]> By: Maria https://culinaryginger.com/british-pease-pudding/#comment-75747 Sun, 13 Oct 2024 23:49:04 +0000 https://culinaryginger.com/?p=27769#comment-75747 We make this in the Canadian province of Newfoundland as part of our Sunday Jiggs Dinner – soak peas overnight and then in the morning drain and put in a pudding bag. Bag goes in a large stock pot filled with boiling water that already has a large portion of either trimmed naval beef (salt beef) or salt pork ribblets. Meat is also soaked over night (separate from pease of course). Boil the meat for an hour before adding your pudding bag of pease, tie pudding bag to pot handle so it doesn’t sink and stick to the bottom. If you do now have a pudding bag the same can be accomplished with any clean cotton bag like a corner of a pillow case, or several layers of cheesecloth. Simmer with salt meat 2 hours. Add cabbage (quartered), continue to simmer 30 mins, add carrots (peeled and halved) and turnip – this might be called rutabega depending on your location – (peeled, halved and sliced about 1/4 inch thick), continue to simmer 30 mins, add potatoes (peeled and halved), continue cooking until potatoes are desired tenderness. 

Scoop out your boiled veggies and meat, remove pudding bag, put the please in their own separate bowl and whisk in butter, salt and pepper for your pease pudding!

Serve with roast of choice (chicken, turkey, beef, moose, etc) and gravy (make sure to use some of the pot liquor from the meat and veg in the gravy!) 

Without a roast is good too, just make sure there’s plenty of salt meat to go around for the protein! Usually we’ll do without the roast if having this as a “boil up” outside in the country for a picnic, or while camping! 

]]> By: Danny Groves https://culinaryginger.com/british-pease-pudding/#comment-75203 Sat, 05 Oct 2024 17:44:34 +0000 https://culinaryginger.com/?p=27769#comment-75203 Eaten regularly in childhood on Tyneside, and been making my own for 40 years! From poor man’s food to health food.
Rarely buy a ham or gammon joint without making Pease Pud. Butchers up here used to sell bacon bones, or a bacon knuckle, to make soup or Pease Pudding, but haven’t seen either for a few years. I add an onion and bay leaves to whatever bacon/ham I’m cooking, tie yellow split peas in muslin (a clean tea towel works) and when cooked blitz in food processor, adding butter.
Love it with ham, pork, or sausages.

]]> By: Elizabeth https://culinaryginger.com/british-pease-pudding/#comment-71487 Thu, 02 May 2024 23:29:14 +0000 https://culinaryginger.com/?p=27769#comment-71487 In reply to Chrissie.

You probably grew up.near me Lol!

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