So enamoured was I by my first multi-pack of cans from Amazon, that I have now bought a second.
I still find it bizarre that I didn't previously know of the existence of 'canned' Pease Pudding; especially as it's a Sussex speciality.
Who in Wales doesn't know of Laverbread, or in Scotland of Haggis. But mention 'Pease Pudding' to folk here in Sussex and at best you'd get a response of "I think I might have heard of it".
So, what is this Pease Pudding? It is basically cooked Split Yellow Peas that have turned into a 'mush'. In the can it becomes a solid block of yellow 'substance', that has to be scooped-out with a spoon. It is then broken-up, and heated to make a softer, gloopier, 'substance'. I add some butter and white wine to make the melting process easier.
I tend to serve it with Pork Chops, but I'm told it is traditionally served with Ham/Gammon. In fact I have just bought a couple of nice looking slices of Gammon from M & S. But however it is served, it is delicious.
The other British speciality that I have only recently discovered is its Northern cousin 'Mushy Peas', which I now eat almost in preference to canned or frozen Garden Peas.
How many other regional delights are there, I wonder, that are hiding in plain open sight? If you know of any, do let me know.
If I knew what "regional specialities" you don't know but I do I'd let you know.
ReplyDeleteAs is, I now doubt your credentials. Are you sure you are British - having grown to your ripe age without knowledge of Peas Pudding and Mushy Peas? I had barely set foot onto these isles when I was served both. It's what I call sludge (I also call 'dhal' sludge - basically anything that is gloopy). It's not a taste thing (I love peas) it's a textural thing for me. As an aside: I wish the English wouldn't call savoury stuff "pudding" (as in the above and Yorkshire Pudding). To me pudding is a dessert of the even sludgier type - think blancmange. NOOOOOO!
Enjoy your new found culinary delight.
U
I knew of both Pease Pudding and Mushy Peas, but I had never eaten MP's or known that PP was available in cans. MP's was always a northern thing, and PP was usually home made.
DeleteI personally enjoy English sauces that are served with meat and game. Cumberland sauce is a favorite. Brown sauce is great, too. Here in the States HP Sauce is served over a block of cream cheese and served on crackers. Friends have brought me all sorts of bottled sauces that you will find there history in the kitchens of the great houses and used to cover up that gamey just going off taste of meat. Refrigeration was unheard of. I have also had meat pies made of the most unusual ingredients which is often offal. Add a highly spiced sauce made from spices from Indian and some choice "meat" and anything is a curry. I think it is Bird or Byrd who makes all sort of gravies for all occasions. I like stewed chicken or boilde chicken made from an old hen who inside you more often or not find an unlaid old egg. One elderly English lady told me her secret to a good rich in color and flavorful stewed old hen or cockrel was using an old rusty iron door hinge. Daring as I am I tried it. Of course I cleaned it up rather well and heated it in a hot oven before adding it to the stewing pot. It wasn't bad at all. The rust made for a good color broth and gravy. I also love blackmpudding. Since I have eaten blood sausage from the time I was able to eat solids I did not have to acquire the test for it. I like a good crispy fried piece with my fried potatos and eggs for breakfast. I like mutton but cooked in someone else kitchen not in my house. The smell can be over powering, I think. I also like a good ploughman's lunch and English rat cheese. My friends call it stinky English Cheddar. Melted on toasted bread with English pickle it's rather good. Okay. Enough. I am about to make a fool out of myself and called a food snob. But, hey, it wouldn't be Christmas without Stilton.
ReplyDeleteDo you have Worcestershire Sauce where you are? I'm never without a bottle. It always accompanies my Haggis, Black pudding, and Bacon breakfasts. I was very amused by your use of a rusty hinge. That's a new one for me!
DeleteCro' with our stainless steel pots, a rust hinge would surely add the metallic tang of an old style cast iron pot.... as well as adding lots of iron to the diet.... good for the blood!!
DeleteAnd don't bother paying extra for Lee&Perrins "Bertie".... Heinz own L&P and market their own original recipe "Bertie".... I tried one against the other and there is no difference... so you are just paying £1.50 extra for a label.
Also, in France, you are paying a fortune extra for that label... I paid 1€47 for a bottle of Heinz labeled.... on the "English Shelf" they had both L&P and the Heinz.... 4€95 for the L&P and, although it was the same bottle as from the condiments area, 2€87 for the Heinz bottle.... errr, wot??
I totally agree, the price of L & P's is outrageous. I now also buy the Heinz version. I don't find it as good, but I'm used to it now. Here in the UK I buy Sainsbury's own label.
Deletep.s. I didn't know that Heinz own L & P's. That changes everything. Thanks.
DeleteI have a Lucky Iron Fish that I add to my soups and stews while they cook to add iron to my diet. I never thought of a rusty hinge. Could have saved myself some money. :D
DeleteGoodness; we learn something every day!!! I'd never heard of this.
DeletePease pudding cold or hot, it's well loved here. We make it from scratch of course and K consults with an elderly Greek lady to do it the old fashioned way . He should consult me, boil the hell out of those split peas till they're mush.
ReplyDeleteServe with lots of thin sliced raw onion and a gallon of olive oil.
My m in law used to make it every time she baked bread. Fresh bread and fava.
That sounds nice. A good quality Olive oil improves almost anything.
DeleteTry your pease pudding "au gratin".... empty the tin into an ovenproof dish, level out and then rough it up with a fork.... season the top with a little extra salt and some pepper then lots of knobs of butter. 180 Centipede oven until well browned.....
ReplyDeleteAnd delicious as a slice of cold "gratin" with a wedge of cheddar and some Branston!
DeleteI'll definitely try that. Usually I break it up into a small pan, add some white wine and butter, and heat until mushy. I also add some Malt vinegar before eating (as someone here advised previously).
DeleteI always thought that Pease pudding was a NE delicacy. When I worked in Newcastle upon Tyne, pease pudding and ham on a slice of "stottie" was a favourite lunch.
ReplyDeleteHardly a delicacy Frances. It was something the poor could make to fill an otherwise half empty plate. I agree it was common in the NE and regarded as a northern staple.
DeleteIt is said here that it was originally known as Pease Pottage after the Sussex village of the same name, then later became Pease Pudding. But, who knows; the origins of such things are claimed all over.
DeletePS . I have just " googled" where pease pudding originates from and they all say NE. Not a mention of Sussex!
ReplyDeleteMr Google can be wrong!!!
DeleteNever had Pease pudding though I've heard of it. Mushy peas seem to be a national dish these days.
ReplyDeleteThey are regularly offered here as an alternative to "normal" peas. Fish, chips and mushy peas are almost a traditional Spanish delicacy!
If you cook some Yellow Split Peas over a slow heat for an hour or so, it will become mush. Drain it through muslin overnight, and you have Pease Pudding. A little salt and pepper, and maybe some vinegar, and you have a wonderful accompaniment to pork chops, gammon, etc.
Delete"Pease porridge hot, pease porridge cold, Pease porridge in the pot, nine days old; Some like it hot, some like it cold, Some like it in the pot, nine days old".
ReplyDeleteThe Sussex Anthem?
DeleteI'm from Sussex and I've never eaten Pease Pudding. There is, of course, a village in Sussex called Pease Pottage. Apparently the village used to feed the convicts with this stuff on their way from London to the south coast.
ReplyDeleteWhich is where I always believed the name came from.
DeleteWill you make some Pease Pudding? Homemade versions of many canned delights lack preservatives. I've never come across Pease Pudding during my travels in England.
ReplyDeleteI shall make some in France this summer. I have a big bag of yellow split peas there that are just waiting to be used for something!
DeleteGood quality Lincolnshire sausage and potted beef.
ReplyDeleteThe sausages I know well, but what is Potted Beef? Is it like Corned Beef?
DeleteI am aware of the Sussex village named Pease Pottage, but I maintain that Pease Pudding is a speciality of the North East, from Durham going northwards to be exact!
ReplyDeleteMy great Grandmother was born in Blaydon, County Durham in 1870, and fed all three of her daughters on Pease Pudding.
She lived to be 95, and used to make Pease Pudding for me when I was a child! X
My mother used to make it for me, but I never knew it as Pease Pudding. It was just 'something we ate and liked'. My mother was a Shropshire lass.
DeleteWe'll have to fight over the origin!
Pease pudding hot , pease pudding cold, pease pudding in the pot, nine days old. U.S.
ReplyDeleteNow after reading other comments it was porridge not pudding. that the nursery rhyme was here.
ReplyDeleteYes, but we'll forgive you. They are interchangeable.
DeleteI would have long forgotten about pease pudding but for the rhyme:
ReplyDeletePease pudding hot,
Pease pudding cold,
Pease pudding in the pot,
Nine days old.
Love mushy peas. But then I'm a Northerner.