Discussion in 'Gold' started by FrattonKid, Oct 26, 2004.
cheers for that lads, got plenty to try then ! Man i'm gonna be fat...
Same here... althoug I would expect my fadge to be a bit fish pastey if it was a bread filler :wink:
MA do me a favour please
Pop round the corner to number 6 bede street with a ham and pease pudding stottie and ask my mum or dad to send me one out....
Oh and if anyone knows recipes for pease pudding or stotties please let me know....
My Mam`s fadges were smaller in diameter but thicker than stotties
and put in a round cake tin before going into the oven.
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!
It's in mine.
you utter, utter LEGEND!!!
When I worked on Team Valley I used to go to the massive Safeways to buy their freshly baked stotties/mini stotties with freshly roasted chicken from the deli counter...God I miss stottie... don't have them in Barrow. Tesco have 'oven bottom' buns but they're cr*p. Can get pease pudding here in Morrisons. The lass behind the deli counter didn't know what you did with it I tried to get her versed in the ways of the ham and pease pudding sandwich but she wasn't having it
Cheese savoury exists in the Greggs here but again not in a stottie
Just thought I'd share that with you and now I'm starving.
Monster Munch crisps with Bovril poured over them. Used to have it everyday at school for me dinner.
Without doubt - you Mackem Angel gets my vote for
International Woman of the Year
Now to go buy my ingredients....
international, for that one she deserves galaxial.
I would agree but there is a woman in Uranus that gave me a great chocolate cake recipe :wink:
there no women in my.....................never mind
Asked the woman assistant in Greggs on Gosforth High Street if she had a warm fadge. Amazingly she replied, 'I have pet, it's reed hot at the back o' here, ahm sweatin' like mad, now daddya want?'
Right. Now yiz have aaaaaall got the recipe for stotty and pease pud, some bugger get some ready and have it waiting at turnstile 4 at 2.55 on Sarrada, I'll pick it up when I get there.
Bit late now like cos me pan of broth's nearly ready, but here's a recipe for making your own stotties, I'll get Mrs. Hosselhaff to make some over the weekend
Cornbeef and onion or ham and peaspudding... slurp!
Ham and pease pudding...mmmmmmmm nice
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