Pease Pudding, is there a single more evocative taste? Whether it’s spread on a thick Stottie with butter or next to a big chunk of ham, nothing quite says the North East like it.
It’s also pretty amazing for vegans too, at 5.5g of protein for every 100g spreading it on toast is an easy way to add some protein to your lunch.
Traditionally it’s cooked in the juices of a ham, which makes it decidedly not vegan but luckily for us most shop bought pease pudding is cooked in vegetable stock, or even water these days, so tuck in! (But read the label just in case)
For those of you who prefer it hot (rather than cold, or in a pot ten days old), here is the recipe.
Ingredients
400g of yellow split peas
150g water
Bay leaf
1 stock cube
Method
Soak the peas overnight
Bring to a simmer in saucepan and scim white froth off the top.
Add stock cube and simmer for an hour and a half or until all the lentils have disintegrated into a mush (is that a word? You know what I mean)
Beat with a wooden spoon until it becomes a paste
Put in container of your choice and let it cool
And there you have it, pease pudding – the Geordie Hummous!
This is how I eat mine
