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Sunday, November 26, 2006

Pease Pudding Hot, Pease Pudding Cold

Hands up, how many of you have ever experienced the delights of Pease Pudding? It's a peasant dish from the North East of England, and I like to think of it as 'Geordie hummous'. I used to hate it when I was a kid, but after I'd lived away from home for a few years I actually tasted some that my mother had made, announced that I quite liked it, and for every trip home thereafter there was a huge bowl of freshly-made pease pudding.

It's amazingly simple to make. The finished article should set to a spreadable consistency. Take a couple of handfuls of yellow split peas (chana dal, in these parts). Soak them in water for a few hours. Chop an onion into smallish bits, chuck 'em into a pan containing two or three litres of salted water, rinse and drain the peas and hurl them into the pan from a height of eight feet*. Bring to boil, cover and simmer for a couple of hours. That's basically it. The peas and onion will disintegrate and you'll be left with a thickish goo - you might need to let the goo reduce over a high heat for a bit to get the consistency right. At this point you can either stir in a big blob of butter and transfer it to a bowl to set, or you can tie it in a piece of cheesecloth and hang it over a sink for the excess moisture to drain away (I've never used this method but my mother always did).

Another variation is to add the knuckle of a haraminal at the start of cooking. This releases gelatin which helps the setting. When it's all cooked you can strip the meat from the bone, shred it into, well, shreds, and stir them into the goo.

Oh, by the way, the title of this post refers to a bit of an old English nursery rhyme:

Pease pudding hot,
Pease pudding cold,
Pease pudding in the pot,
Nine days old.

It really does improve over time, but nine days is pushing it a bit!

*made-up instruction, ignore.

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7 Comments:

Blogger Deepak Morris said...

I remember the rhyme from the Anglicised syllabi of my school days. I always wondered if the English were really nutty enough to eat nine-day-old porridge. Glad to see that's not true.

Running back to my NaNo novel now,

Deepak
PS: is haraminal your concoction? Very clever.
DM

9:02 pm  
Blogger Keefieboy said...

Deepak: haraminal
Yes, I claim the invention of that. Hehehe.

7:10 am  
Blogger CG said...

I had a(n) harmanimal drive into my car today. Can you make pease pudding out of her and tie her up in cheesecloth or any cloth and hang her up to drain all of the moisture out of her.


btw, I can see you are totally bored. Or did I just miss the point?

1:21 pm  
Blogger Woke said...

Nothing to beat tender coconut pudding. :D

But don't wait for 9 days.

3:08 pm  
Anonymous Anonymous said...

Thought you might be interested in the verdict in the 'Middle Finger' crime. The British gentleman in questions was given a fine of Dhs3000 and a one month suspended sentence for 3 years. The crime was 'Showing a hand gesture which could have been misinterpreted as slanderous'. The gentleman is no longer taking classes for sign language.

By the way don't think I will be trying the Pease Pudding - maybe something for Gary Rhodes who I was chatting with the other evening...

5:52 pm  
Blogger Dhabi Dabbler said...

In the North East in the olden days before Health and Safety and when PC was the local police I went to the local butcher and had ham with pease pudding rolls. Wonderful, darn I just dribbled over the keyboard

12:06 am  
Blogger Taunted said...

ham and Pease pudding stotties, now you're talking.

Incidentally whaen peter mendelsohn was the MP for Hartlepool he went into a traditional butchers shop, asked for a Ham Sandwich and some of the avocado mousse (alegedly)

6:06 pm  

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