What else can I do with peas pudding?

Athome1

I made a big bowl of peas pudding (split yellow peas) which we had last night with ham and new pots and it was delicious:j Now, I am happy to eat it everyday fried in butter until the last bit has gone BUT I think my lot would soon get fed up with it:p So I wondered if anyone has any ideas what else I can do with it/add it to? I'm thinking of making spiced patties by adding chili and curry powder and dry frying it; adding to a thick vegetable soup but after that my inspiration runs out. So please help if possible. Thanks.:beer:

betheebee

When I make a batch I freeze portions untill my lot have forgotten they were fed up with it. :rolleyes:

Magpie.

No suggestions sorry, but was wondering if you would mind posting how you make it?

juliapenguin

I'm with Magpie - I've never made it and would love to have your recipe. I'm trying to eat more beans and lentils but I find a lot of recipes too bland so I like to follow other people's recommendations!

McKneff

Oh joy,

geordie stotty cake, with ham and pease (please note the correct spelling)
pudding sam'idges

Boodle

Lovely in a sandwich with the obvious ham, or even on it's own with plenty of salad and mango chutney. The latter is really nice in a pitta or mini naan, and especially if you stir in a bit of curry paste or garam masala with the pease pud first. For a less conventional but yummy sarnie, try with cooked pork and stuffing in a stottie (even a dollop of apple sauce too if you have some) - yum! Or with hot pork and dollop of brown sauce in a warmed buttered stottie - try it before you knock it

Athome1

Thanks for the ideas:T

The recipe I use is a Delia Smith one from the (very old) Frugal Foods. She uses a 2lb piece of bacon forehock but I've made it before now with just a couple of slices of bacon when I've been skint! Here is is:-

2lb piece bones rolled bacon forehock (smaller if you want obviously)
1 onion
1 large carrot scraped and cut in chunks
1 bayleaf (if I've got I use otherwise just omit)
A few parsley stalks (ditto)
1lb green or yellow split peas
2 oz butter
Half a teaspoon of sugar
Salt and pepper

If using a bacon/ham/gammon joint place in a big pan cover with water and bring to the boil. As soon as it reaches the boil throw that water away and refill with cold water. Add the onion, carrot, bayleaf and parsley stalks. Wash the peas in a sieve then put then in a cloth (I use an old teatowel, my mum uses a piece of muslin) and tie tightly but leave enough room for the peas to expand. Put them in the pot, put a lid on and bring to the boil. Once that is reached, turn the heat down and simmer for approx 90mins. Have a warmed bowl ready containing the butter, then untie and put the peas in and mash (easy this bit as they are already mushy). Taste and add the sugar and salt and pepper. I personally use lots of s&p. If you think the mixture is a bit dry add a spoonful or so of the cooking liquor to moisten it. That's it:D I mash the cooked onion and carrot into a bit of the pease pudding and that is my special bit;)

By the way Anniehanlon - sorry for the mispelling - my Durham ancestors will be spinning in their graves:p