making pease pudding - very important thread



Kid Galahad said:
Is that not just humus?
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eh ?

tunstallhill said:
anyone ever made pease pudding before?

put a gammon joint in the slow cooker yesterday, poured split peas in, add some water, put on low for 8 hours and voila! beautiful slow cooked ham and a mountain of pease pudding made with a touch of ham fat then pile it in a bun f***ing dorza

easiest loveliest thing we've made in ages. highly recommended. go on
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how much water/split peas . i gotta try this.
 
ontap said:
eh ?


how much water/split peas . i gotta try this.
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2ltrs for every 500 grams of split peas. another says water should be twice the depth of the split peas in the bowl. but theres loads of ways to do it. every recipe online is different. some say steep the split peas in cold water over night. some say steep the bacon joint. some say fuck the steeping and pile in (thats what we did). some say use boiling water, we just used cold. i suppose with boiling water you could put it on high and have it done in 4 or 5 hours. we did it in 8 hours i think, on low. if you are at home, you can keep adding water, stirring and mashing during the day. you can add butter, cream, herbs, ham hock, ham stock instead of water. just about anything as long as its split peas cooked in water and then allowed to set.

we've found with the slow cooker that anything goes. its pretty hard to get wrong. just shove some meat and veg in, bit water and some seasoning and generally it works out good. just go for it

post #7 on here has a canny one http://forums.moneysavingexpert.com/showthread.php?t=167141

theres some canny advice on this recipe http://atomicshrimp.com/post/2007/01/15/Pease-Pudding
 
tunstallhill said:
2ltrs for every 500 grams of split peas. another says water should be twice the depth of the split peas in the bowl. but theres loads of ways to do it. every recipe online is different. some say steep the split peas in cold water over night. some say steep the bacon joint. some say fuck the steeping and pile in (thats what we did). some say use boiling water, we just used cold. i suppose with boiling water you could put it on high and have it done in 4 or 5 hours. we did it in 8 hours i think, on low. if you are at home, you can keep adding water, stirring and mashing during the day. you can add butter, cream, herbs, ham hock, ham stock instead of water. just about anything as long as its split peas cooked in water and then allowed to set.

we've found with the slow cooker that anything goes. its pretty hard to get wrong. just shove some meat and veg in, bit water and some seasoning and generally it works out good. just go for it

post #7 on here has a canny one http://forums.moneysavingexpert.com/showthread.php?t=167141

theres some canny advice on this recipe http://atomicshrimp.com/post/2007/01/15/Pease-Pudding
Click to expand...
cheer , yep we use ours every day now , sunday roast , chickens the lot , brilliant bit of kit.
Kid Galahad said:
Why wouldn't the working man eat hummus? I actually don't mind hummus but pease pudding is rank
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then am not gonna explain cos clearly your a heathen :rolleyes::rolleyes::D
 
ontap said:
cheer , yep we use ours every day now , sunday roast , chickens the lot , brilliant bit of kit.

then am not gonna explain cos clearly your a heathen :rolleyes::rolleyes::D
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heathen
ˈhiːð(ə)n/
noun
derogatory
  1. 1.
    a person who does not belong to a widely held religion (especially one who is not a Christian, Jew, or Muslim) as regarded by those who do.
    "my brother and I were raised, as my grandma puts it, as heathens"
    synonyms: pagan, infidel, idolater, idolatress;
    unbeliever, non-believer, disbeliever,atheist, non-theist, agnostic, sceptic,heretic;
    rarepaynim, nullifidian
    "he said non-believers were wicked heathens"
Can't argue with any of that mate, proud to be one ;)
 
tunstallhill said:
2ltrs for every 500 grams of split peas. another says water should be twice the depth of the split peas in the bowl. but theres loads of ways to do it. every recipe online is different. some say steep the split peas in cold water over night. some say steep the bacon joint. some say fuck the steeping and pile in (thats what we did). some say use boiling water, we just used cold. i suppose with boiling water you could put it on high and have it done in 4 or 5 hours. we did it in 8 hours i think, on low. if you are at home, you can keep adding water, stirring and mashing during the day. you can add butter, cream, herbs, ham hock, ham stock instead of water. just about anything as long as its split peas cooked in water and then allowed to set.

we've found with the slow cooker that anything goes. its pretty hard to get wrong. just shove some meat and veg in, bit water and some seasoning and generally it works out good. just go for it

post #7 on here has a canny one http://forums.moneysavingexpert.com/showthread.php?t=167141

theres some canny advice on this recipe http://atomicshrimp.com/post/2007/01/15/Pease-Pudding
Click to expand...
so you left it for the full 8hrs without stirring the peas etc , then lifted joint out and stirred what was left ?
 
ontap said:
so you left it for the full 8hrs without stirring the peas etc , then lifted joint out and stirred what was left ?
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Yeah left it. Would steep the peas if we did it again. Aye then lift the joint out and put it to the side and turn off the cooker. Wait till it cools down and it should be set 'hard' like pease pudding. You can't really go wrong, if it wasn't perfect it would just be a bit softer when set. Bacon joint is lovely as the knife just glides through it. Best to let it all completely cool then make sarnies etc..
 
Making some tomorrow for the first time. Can anyone advise if i cook the gammon first can i just hoy the peas into that stock and cook from there? Dont have a slow cooker just a big fuck off pan.
 

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