Yield: 2 cups. Nutrition information is calculated using an ingredient database and should be considered an estimate. Featured Video. Gather the ingredients. Use Caution When Blending Hot Ingredients Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns.
Tips The peas are done when soft and most of the water has evaporated. Watch the peas carefully near the end of the cooking time and stir to prevent sticking. Skewering the onion quarters with a few toothpicks will make them easier to remove when the peas are done. If the water evaporates before the peas are done, add more in small amounts. How to Store Pease Pudding Refrigerate pease pudding in an airtight container for up to 4 days. To freeze, transfer the pudding to an airtight container or zip-close bag and freeze for up to 3 months.
Recipe Variations Cook the peas with a leftover ham bone or smoked ham hock. Add a clove of garlic to the peas. Remove only the bay leaves and carrot. Process or mash the cooked peas and onion together along with the malt vinegar, butter, and seasonings. Pease Pudding Nursery Rhyme In case you are in any doubt about the popularity of pease pudding, the traditional dish even has its own nursery rhyme.
Recipe Tags: Carrot side dish british party. Rate This Recipe. I don't like this at all. Pease pudding in China is a warm dessert featuring sweetened, fried pea puree. Regional U. These puddings are then baked until firm. Split pea soup is appreciated now for the same reasons early versions were popular enough to merit immortalization in verse: dried peas are nutritious, inexpensive, easy to store, and they pretty much cook themselves. Digby also adds ground coriander seeds. May instructs the cook to serve the dish with sippets, which were small pieces of toasted or fried bread.
Nineteenth century pease pudding recipes suggest boiling the pease pud in a cloth before mashing the peas, then adding butter and flavourings before boiling it again. Today the pease pudding is often served with gammon and ham hock. But I also quite like it as a dip or a sarnie sandwich spread, topped with bacon. I am using the herbs Sir Kenelm Digby used in his recipe, because they give a good flavour to the peas. Using a little meat in this manner would make it go further as sustenance.
The resulting stew was called "pottage," and it was the basic element of the peasant diet. And yes, sometimes the remains of one day's cooking would be used in the next day's fare.
This is true in some modern "peasant stew" recipes. But it was not common for food to remain there for nine days — or for more than two or three days, for that matter.
People living on the edge of starvation were not likely to leave food on their plates or in the pot. Contaminating the carefully-gathered ingredients of a night's supper with rotting nine-day-old remains , thus risking illness, is even more unlikely. What is likely is that leftovers from the evening meal were incorporated into a breakfast that would sustain the hard-working peasant family for much of the day.
We have not been able to discover the origin of the "peas porridge hot" rhyme. It is unlikely to spring from 16th-century life since, according to the Merriam-Webster Dictionary, the word "porridge" did not come into use until the 17th century. Actively scan device characteristics for identification. Use precise geolocation data.
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