Good Food Blog
Give pease (pudding) a chancePosted at 12:02PM, 13 January 2009 by Janine Ratcliffe - Food editor, olive magazine
This year I spent Christmas in London, which meant I didn't do the usual hike up to see family in Gateshead. Brilliant for avoiding holiday travel stress, but it meant missing out on snaffling a few Geordie goodies, pease pudding being top of my hit list.
For the uninitiated, pease pudding is a kind of savoury pâté or hummus made by parcelling up soaked yellow split peas in a muslin bag. This is then dropped into a simmering stockpot alongside a ham hock. After a couple of hours it turns into a thick mush and takes on all the savoury hammy flavour of the cooking stock.
If you don't want to make your own , you can buy it in little tubs from pork butchers in the North-east (I have been known to eat it directly from said tub with spoon).
Those looking for instant gratification can also buy a hot bap or stottie from the butcher featuring pease pudding in a number of combinations. Novices can start with the relatively sane combo of ham and pease pudding but if you're feeling a bit more adventurous, why not try a saveloy dip?
I often wonder who invented the saveloy dip and whether Brown Ale was also involved
I often wonder who invented the saveloy dip and whether Brown Ale was also involved. Ask for one with "everything on" and you'll be served a bap spread with mustard, stuffing, pease pudding and stuffed with a hot saveloy . The bap is then half dipped in the saveloy cooking broth. Best eaten whilst having a bracing walk along the seafront; or after a few pints. Geet lush, as the Geordies would say.
Do you love pease pudding? Have you ever eaten a saveloy dip? What's the speciality round your way?