My Dad was originally for ‘Up North’, County Durham to be precise and he loved pease pudding.
Pease pudding for those who don’t know and to be fair, most people who do not hail from ‘Up North’ do not, is a traditional northern delicacy.
Although the word ‘pudding’ in the name might suggest a sweet treat, a sweet treat pease pudding is not, it is still however, very much a treat.
As the rhyme goes:
Personally, I like it both ways, hot straight from the pot or cold in a crusty roll.
You can buy it in a tin but nothing tastes quite like the home made version and at a family christening last year, my Aunty Brenda gave me her recipe which was my Nana Jenny’s recipe which was passed down to her I assume from her parents (my great grandparents) before that and so on.
The recipe however wasn’t vegan but I adapted it and I’ve decided to share.
1 cup yellow split peas
2 cups water
1 onion, chopped
1 tsp vegan bouillon or stock
1/2 pack Vivera plant bacon pieces
1 tbsp cooking oil
Fry the onion in cooking oil for around 3/5 minutes or until it starts to become transparent.
Add the lentils, water and bouillon and bring to boil.
Turn heat down, add plant bacon pieces, put the lid on the pan and simmer for around 45 minutes or until lentils are soft and mash easily when stirred.
Stir with a wooden spoon until lentils are almost of a paste consistency. You can use a hand held blender to make it really smooth but I like mine a little lumpy.
Add salt and pepper to taste.