The best method to defrost pease pudding is to pop it into a bowl and put it in the fridge overnight. By the next day, it should be completely defrosted and ready to heat up.

Traditionally, Pease pudding is served in a sandwich roll (traditionally Stottie bread, see picture below) with ham or as a side dish with sliced ham. It can be served warm or cold. Personally, I like it warm or room temperature because the flavors are better which makes it portable for road trips and picnics.So go ahead and freeze your pease pudding and enjoy this delicious dish whenever you fancy a hearty meal. Related FAQs And that’s the real question – do you have your pease pudding hot or cold? Perhaps I should elaborate for those of you who aren’t familiar with this delicacy. Boil for two and half hours, then remove from the pan, squeeze the bag over the pan to extract excess water, then sit the bag in a colander to finish draining for a minute or two.

You can find variants of Pease pudding in other countries. In Germany the name is erbspüree. In Greece fava is similar but uses split yellow beans instead of peas. How do you make Pease pudding You need to make sure your pease pudding has cooled completely before freezing. This could take a couple of hours, depending on how much pease pudding you have.McElhatton, Heather (13 October 2009). Pretty Little Mistakes: A Do-Over Novel. Harper Collins. p. 357. ISBN 9780061857027. Peasemeal brose, also known as brosemeal, is a traditional breakfast dish in the north of Scotland. It is made in the traditional way and usually eaten with butter, and either salt or honey. This is one of those dishes that is an oldie but a goodie, and even though it may not be quite as popular now as it once was, this is still a dish that’s worthwhile making and freezing. It’s pretty easy to freeze, and there isn’t much to it! Rinse the peas, and then place them into a clean pudding bag, or a large piece of muslin. I use a large muslin jelly bag for mine. You can also use a thin cotton tea towel. Make sure you allow room for the peas to expand in the bag. Some recipes don’t call for the use of ham broth to cook the split peas, including my own mothers. Cooking it this way gives a great depth of flavor and once you try it this way, I think you’ll prefer it too.

You do need to make sure that the containers or bags you have chosen are airtight as any exposure to the air in the freezer can cause the pease pudding to become freezer burned. If you have not tried pease pudding you definitely should, it adds another dimension to a sandwich. Pease pudding rhyme Split peas absorb a lot of water as they cook so keep an eye on the pan and add water if necessary. The finished consistency of the Pease pudding should be similar to wallpaper paste. Using a hand blender, blitz to a rich pulp, add a few knobs of butter, mix all together then place into covered ovenware dishes and bake in the oven for approximately 30 mins. Maria Bunina (10 April 2019). "7 vintage Russian pea dishes every vegetarian should know". Russia Beyond . Retrieved 17 March 2021.

Drain the peas and add to the pan. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat slightly and simmer for 30-40 minutes, or until the peas soften and start falling apart. The liquid should be well reduced by this time.