Pease Pudding Recipes

Steps:

• Tip the peas into a bowl, cover with cold water and leave to soak overnight.
• Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
• Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.

Steps:

• Wash peas, soak in water overnight, then rinse.
• Place peas in pudding bag (can use thin towel or cloth).
• Tie bag - allowing room for expansion
• Cook in salted water for approximately 2 hours.
• Remove bag from pot and squeeze out excess water
• Remove peas from bag and mash with butter, salt and pepper.
• You can press the mixture into a curved cereal bowl, then turn over and tap the bottom to remove. This will give the pease pudding a nice domed shape.

Steps:

• Place all the ingredients into a pan (except the butter) and include a pinch of salt and pepper. Add enough water to cover and bring to the boil.
• turn down the heat and simmer for 1.5 hours, until the split peas are tender
• remove from the heat and take out the bay leaves, cloves, and thyme. Add another dash of salt and pepper and the butter. Mash everything in the pan until everything is creamy but slightly rough. serve with your gammon/ham

Steps:

• Place the bread in a bowl and cover with warm water, leave for five minutes.
• In a food processor mix the liver, bacon fat and the onion, do not over process, the ideal is a course mix.
• Press the bread as dry as possible and beat with a fork till smooth, add the herbs and seasoning to the bread. Add the minced meat and mix the bread and meat well.
• Flour hands and form the mix into largish balls , not too large!
• Place in a lightly greased tin and bake in the oven 450 degrees till firm, about 45 minutes.
• Meanwhile put the lentils in a pan, cover with water bring to the boil, reduce heat and simmer till soft. Drain the lentils and mash them adding the salt.
• Serve the faggots on a bed of lentils with a rich onion gravy poured over. Wonderful.