Recipe by haven't the slightest
Traditional Newfoundland side dish. This recipe came from the package for an authentic Newfoundland pudding bag. When I was a kid my grandmother made this with Sunday dinner and the taste brings back good childhood memories. note: prep and cook time does not include soaking overnight
Top Review by diccadux
May I had a bit to the Pease pudding recipe,a very old English recipe my mother used to make in England. Steep 1 lb of yellow dplit peas overnight. Put a chopped potatoe ,in a cotton cloth with the rinsed peas. Leave room for expansion..put in a large pot, with a meaty ham bone and cook for 1 and 1/2 hrs till meat falls off bone and oeas are soft. Remove from bag, drain and mash with butter. Serve. Drain water from bone, collect meat, chop or puree, put in a small pot with lid,and use with sauces as a dressing or sandwich spread. Delicious.
Directions See How It's Made
- 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.