Pease Pudding
This is a traditional Newfoundland side dish, often served with a Sunday dinner. The recipe originates from an authentic pudding bag package. Split peas are soaked, then cooked in a cloth bag before being mashed with seasoning and butter. The finished mixture can be shaped into a dome for presentation. The preparation and cooking time does not include the overnight soaking period.
Ingredients
- 1 cup split peas
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon butter
Method
- Rinse the split peas and leave them to soak in water overnight, then drain and rinse them again.
- Transfer the soaked peas into a pudding bag, which can be substituted with a thin towel or piece of cloth.
- Securely tie the top of the bag, making sure to leave enough space for the peas to expand during cooking.
- Submerge the bag in a pot of salted water and let it cook for about 2 hours.
- Take the bag out of the cooking water and press it to remove any extra liquid.
- Empty the cooked peas from the bag and mash them thoroughly with the butter, salt, and pepper.
- For a traditional domed shape, press the mashed mixture into a curved cereal bowl, then invert it and tap the base to release the pudding.
Nutrition (per serving)
Sodium238800 mg
Recipe details
CategoryLentil
Authorhavent the slightest
