Pease pudding in slow cooker?

TraceyB_2

Have been reading the slow cooker threads and have seen how to do a bacon joint.

Has anyone put a pease pudding (split peas) in with it?

If so, do you put it in at the start or a bit later on?

Many thanks.

squeaky

Seems like there's more than one way to make pease pudding, but the link below looks good:-

http://lbarker.orcon.net.nz/peasepudding.html

TraceyB_2

Thank you SO muck Squeky - will do this on Saturday evening - my mouth is watering already!

mandy_moo_1

squeaky wrote:

Seems like there's more than one way to make pease pudding, but the link below looks good:-

http://lbarker.orcon.net.nz/peasepudding.html

I've tried to understand the recipe in this thread (yeh yeh i know...i must be just thick!!) :rotfl: and i can see you put the yellow split peas in the slow cooker with the water, but where does the bacon come in? I just wanna make the pease pudding like the one you can buy in Tesco....can anyone give me an easy to follow recipe that's idiot-proof?! I've got a slow cooker if that's the easiest way to do it

fizzel81

i used to eat this stuff as a kid years ago never realised you could still buy it

garret1

mandy_moo_1 wrote:

can anyone give me an easy to follow recipe that's idiot-proof?! I've got a slow cooker if that's the easiest way to do it

I use the recipe from jamie oliver's first book. That's not using a slow cooker but it's easy and tasty, not to mention cheap.

RacyRed

mandy_moo_1 wrote:

I've tried to understand the recipe in this thread (yeh yeh i know...i must be just thick!!) :rotfl: and i can see you put the yellow split peas in the slow cooker with the water, but where does the bacon come in? I just wanna make the pease pudding like the one you can buy in Tesco....can anyone give me an easy to follow recipe that's idiot-proof?! I've got a slow cooker if that's the easiest way to do it

It was a bit tricky to follow so I've broken it down a bit, as most recipes I found were much the same.

Boiled Bacon or Salt Pork and Pease Pudding

The Bacon is the joint of meat cooked in the SC after you have made the pease pudding. (I think)

Put 500gm split peas in SC
Add 2 litres boiling water
Cook on High for several hours, stirring occasionally, until the water is absorbed. Mash the peas with a wire whisk
OR cook in microwave for about an hour on high, Mash the peas with a wire whisk then add another 1/2 ltr of whater and cook for a further 15 to 30 mins.
Add 2 beaten eggs
Add salt or powdered bacon stock
Add Tabasco or pepper
Add 50g melted butter
Put mixture in a pudding cloth and tie tightly.

Stud a peeled onion with cloves

Place Bacon Joint, the prepared onion and the pease pudding into the slow cooker Add boiling water, bay leaves, peppercorns, and a spoonfull or 2 of brown suger into the slow cooker and cook on low for about 5 hours.

mandy_moo_1

Thanks Racy....but what's a pudding cloth?? is it like a muslin cloth, and do you know if you can make the pease pudding without putting it in a cloth bag? OH just wants the pease pudding that looks like the ones you can buy in tescos etc that you can put in a sarnie with ham or whathaveyou

RacyRed

The cloth is just a bit of muslin or cotton I think, just something to use to keep the pease pudding together while it cooks in the liquid, so I think that would be an essential part unless you do the microwave method. I remember my Mum keeping a tea cloth specifically for cooking pease pudding. in, she just tied a knot in the top.

Anthony Worrall Thompson has a recipe on the BBC food website for bacon and pease pudding here, or this oven baked geordie recipe or Mrs Beetons recipe for pease pudding here might be more what you are looking for.

mandy_moo_1

thanks racy...these look more like it! I'll give Mrs Beeton's a go:beer:

squeaky

I came across a slightly different way to do this recently - and it works a treat...

I buy a gammon joint or a ham or bacon one (from Asda) usually at around £4 or so which, depending on what it is will be one to one and a half kilos.

Plonk it into my 3.5 litre slow cooker and then add between two and half to three cups of split peas***. Top it up with hot water and then cook for about seven hours on low. (Best times may vary).

Once done I'll lift out the joint which is beautifully cooked and cut off about a 1 centimetre (half inch) thick slice. Chop it up fairly finely and stir the bits back into the peas.

TBH I like it hot and it's essentially a very thick hot pea and ham soup. No stock or onions or other additives required. It's just peas and ham and water.

From this I'm likely to get between three and four good servings of my pease pudding / pea and ham soup, especially when padded out with a slice or two of home made bread and butter. Or rolls.

This means that I still have most of my gammon/ham/bacon joint left.

Obviously it can be sliced thinly for sandwiches, but ham, egg, and chips works too :-)

As does adding a few of the almost inevitable bits into omelettes, for example. In fact there are any number of ham/gammon/bacon based meal ideas - some where it's the main part and others where you can use up odd bits.

I reckon to get a minimum of seven really good and filling portions out of it, more if I'm padding it or just having it mostly for sandwiches.


*** Split green peas are most often recommended, but generally I also add some split yellow ones and some dried marrowfat peas.

Don't forget that these joints often need a good pre-soak if you don't like them to be too salty - but otherwise this is a dead simple and very cheap meal option.

HTH