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{{#seo:
|title=Pease pudding; a recipe
|titlemode=replace
|keywords=#peasepudding #splitpeas #onion #butter #bouquetgarni #whitewinevinegar #sieve #boiledorsimmered #bacon #egg #simmer
|hashtagrev=032020
|description=Pease pudding nursery rhyme :Pease pudding hot, :Pease pudding cold, :Pease pudding in the pot, nine days old. :Some like it hot, :Some like it cold...
}}

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A fabulous recipe for pease pudding, perfect with fatty pork joints!
{{recipesummary
|TotalCalories = 2096
|PortionCalories = 262
|DatePublished=17th January 2013
|Author=Chef
|ImageComment = Geordie hummus ''James Marwood; pic & humour''
|Servings = Serves 8
|Difficulty = 2
|TotalTime = 1 day, 2 hours, 30 minutes
|PrepTime = 1 day
|CookTime = 2 hours 30 minutes
|Image = [[Image:Geordie hummus.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''A MUST with gammmon''

5/5 

Counteracts the saltiness of cured pork - very moorish!

 [[User:PSmith|Paul R Smith]] 
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===Pease pudding nursery rhyme===

:Pease pudding hot,
:Pease pudding cold,
:Pease pudding in the pot, nine days old.
:Some like it hot,
:Some like it cold,
:Some like it in the pot,
:Nine days old.

This historic recipe if great with [[gammon]], [[ham]] or [[boiled]] [[bacon]] - it's even good spread on bread.

You need to plan ahead for this recipe as the [[split peas]] need to soak for 24 hours

{{RecipeIngredients
| 475 g (1 lb) [[split peas]]
| 1 [[onion]], quartered
| [[Bouquet garni]]
| 50 g (2 oz) [[butter]]
| 1 large [[egg]]
| Salt and [[freshly ground black pepper]] to taste
| [[White wine vinegar]] (unconventional and very optional)
}}
===Method===

{{RecipeMethod
| Soak the [[split peas]] in fresh water for 24 hours
| Rinse and drain
| Add the presoaked [[split peas]] to a large pan of [[boiling]] water containing the [[onion]], [[bouquet garni]], [[salt]] and [[pepper]] and return to the boil
| [[Simmer]] for 2 ½ hours, checking and adding water if required. Take it from me, it's easy to boil this one dry - and it stinks when you do!
| Drain the cooked [[split peas]]
| Blend in a [[food processor]] or press through a [[sieve]] or a [[potato ricer]]
| Beat in the egg and [[butter]] and season well
| I use a glug of [[white wine vinegar]] to thin this down if needed, but I have strange tastes
}}
===Serving suggestions===

Cut into sensibly proportioned cubes, wrap tightly in [[tin foil]] and [[freeze]]

When required, [[defrost]] naturally and microwave for 3 minutes or so.
===Variations===
Geordie hummus joke aside, yesterday I turned our pease pudding into [[hummus]] - fantastic it was too. I crushed 4 cloves of garlic and sauteed them in 4 tablespoons of olive oil until they just started to colour and then stirred the mixture into the pease pudding.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Dips and sauces]]
[[Category:Grain and bean recipes]]
[[Category:Vegetable recipes]]
[[Category:Vegetarian recipes]]
[[Category:British recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/peasepudding|#peasepudding]] [[Special:Search/splitpeas|#splitpeas]] [[Special:Search/onion|#onion]] [[Special:Search/butter|#butter]] [[Special:Search/bouquetgarni|#bouquetgarni]] [[Special:Search/whitewinevinegar|#whitewinevinegar]] [[Special:Search/sieve|#sieve]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/bacon|#bacon]] [[Special:Search/egg|#egg]] [[Special:Search/simmer|#simmer]]
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Pease pudding - Revision history

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