Originally Posted by njmackem
Oh and if anyone knows recipes for pease pudding or stotties please let me know....
1 lb (454gm) Green and Yellow Split Peas
1 Large Onion, chopped
1 Rasher Bacon, chopped
2 tsp Worcestershire Sauce
1 tbsp Butter
Salt and Pepper, to taste
Soak the peas overnight, then drain well.
Place the peas in a saucepan and adding the onion, bacon and seasoning.
Add water enough to reach ½in (12mm) above the peas.
Bring slowly to the boil and simmer for 2 to 2½ hours, stirring occasionally.
Just before serving add the butter and Worcestershire the sauce.
Pease Pudding should have a puree consistency and if too loose raise the heat to reduce the moisture.
2lbs strong plain flour
3 level tsp. salt
3 oz. margarine
1½ oz fresh yeast or 3 level tsp. dried yeast
1 tsp. sugar
½ pint tepid water - (not too hot)
½ pint milk
This makes 3 1/4 lbs of risen dough. The quantity of the liquid differs according to the elasticity of the dough, it has to be firm but pliable, not too stiff.
1. Mix the flour and salt together and rub in the margarine.
2. Mix the yeast and sugar into the water, stirring until the yeast dissolves: If you use dry yeast mix the yeast and sugar into the water and leave until the yeast has dissolved and frothing.
3. Make a little hole in the centre of the flour and add the water stirring with your hands working into a firm dough.
4. Knead well until the dough is smooth and shiny. If the dough is a little soft more flour may be added, kneading (up to 2 oz.) but it is
difficult to add water if the dough is too firm so just sprinkle the extra flour if needed.
5. Turn dough out onto a floured board and knead until the dough is no longer sticky and is smooth and shiny.
6. Lightly grease a dish and place dough in it, cover with a tea-towel and leave to rise in a warm place until it is twice the size, or you could put it in a large plastic bag.
7. When risen turn onto floured board and knead lightly to let out the air and to make the dough pliable again. Cut the sizes of dough to the size of the flatties you want. Put a hole in the middle of the flattie after rolling it out to the size and depth you want and with a fork make a few stabs, (not too many) place them on a baking sheet and put in oven near the top. Bake at 425°F or gas 220°C. for 12 to 15 minutes. It may take a little longer but don't leave in too long. Test with a fork - if it comes out clean - they're done!