Hi David and other curious people :-) ,
David in Ballarat wrote:
G'day Shirl,
Thanks for the memories and now I must go check out my Mum's cookery
book for the recipe of the pease pudding and stottie cakes -
haven't had them for years.
If you find them, could you send them over please. Sound scrummo and
I've often wondered what they were.
Thanks
David in Ballarat
I've found the following recipes - now to search for the stottie cakes
Recipes enjoyed by the Geordie folk (North East UK)
PEASE PUDDING
Two Optional Recipes
Recipe 1
Ingredients:
250 gm of diced bacon (no fat or rind)
Salt Pepper
475g (about a one pound pack) Split Peas
Method:(1)
Place Split Peas in large ovenproof dish. Cover with Water 475g of split
peas to every 2 litres of water add salt and pepper to season. Allow to
stand over night. Add small pieces of chopped bacon (not the fat or
rind) into mixture. As to your own requirement, remembering this is a
split pea rather than a meat recipe.
Place middle shelf of oven, Gas Mark 5 150C - cook until set. Until this
reaches a nice medium consistency (not too thick ot thin as once cool it
sets even thicker..
When cooled place in refrigerator. Chill and serve with, salad or - with
cold ham sandwiches or even with Roast Potatoes and beef with Gravy.
Many grown up's today will remember waiting as children, for this being
made, and then eating it hot, pasted onto fresh bread and butter.
PEASE PUDDING
Recipe Two
Ingredients:
Large Ham Shank
Salt Pepper
475g (about a one pound pack) Split Peas
Method:(2)
Place Large sized ham shank in large cooking pot cover with water. Bring
to the boil, then drain the water. Replace with new clean water, and
bring back to the boil.
Remove the ham shank, break off very small pieces of the meat into your
stock. Enough to your own taste. Not a lot though as this is a split pea
recipe rather than a meaty recipe.
Add the split peas (475g to every 2 litres of water) turn heat off and
allow to steep for 4 hours. Next bring back to boil and then simmer,
keep stirring and checking, as you only want the mix, to reach a nice
medium consistency, (not too thick or thin) as once this cools it sets
thicker.
When cooled place in refrigerator. Chill and serve with, salad or - with
cold ham sandwiches or even with Roast Potatoes beef and Gravy. Has many
other uses.
Many grown up's today will remember waiting as children, for this being
made, and then eating it hot, pasted onto fresh bread and butter.
Enjoy
Shirley T - Adelaide, South Australia where autumn has definitely
arrived with lots of rain thank goodness.
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