When i boil gammon joints I always keep the water, its too salty but you just dilute it with water use it for soups and stews. When I was a veggie i used to make veggie loaf which is the same as your Pease pudding replacing the stock with water, with a bit of onion a bit of carrot a bit of celery all diced up quite small added to the beginning of boiling. Once its thick you add your favourite herbs and spices put it in a loaf tin and bake it till its golden brown. Its fab! If you have mis judged the water and added to much and you do not think it will ever get to that mashed potato consistency you can add some rolled oats! One christmas i even went as far as making a 4 pea roast with Split yellow peas, red lentils, marrow fat peas and chick peas!
Defiantly not just the north east that eats this. Its been a miners staple from the north west cumbrian coast along with cumberland sausage or lakeland lamb hotpot for centuries, infact we put the pease pudding in the corner of the hotpot pan and slow cook it with the hotpot, you literally just pour the peas into the corner of the pan and cook. Another classic my old Nan used to make was pease pudding and gammon with cabbage, a proper hearty meal for peasants here up in the north lol. But yes Ive no doubt it was invented oin the north east, but its certainly not exclusive to the area.
Also check out Bonita's Kitchen for Newfoundland and Labrador Peas Pudding, often part of a boiled Jiggs dinner. Her version is boiled in a pudding bag. This method would serve when there was no oven, but a big pot of simmering water could be maintained.
I was born in Kent and had never heard of stotties until I went to Middlesbrough in the early 90s to meet my (now) husband's family. They instantly became my favourite bread. We now live in Bristol and still no stotties in the shops 😢 So I'm really excited to try your recipe! Also, my mother in law makes a lovely pea and ham soup using exactly the same ingredients as your pease pudding but diluted to make soup instead of chilled and solidified!
Wow, I have never heard of either of those dishes though born and raised in Manchester. In my defense, I did emigrate to California age 20 and am now 62. Love your videos and relaxed cooking style. I have made a lot of your recipes ( best is crumpets!!). Thanks Keef.
Mrs KC hasn't been regularly doing taste tests for almost a year now. And I've never stopped releasing new content - there's a new video every Friday. I think you need to subscribe and hit the notification bell Jason.
You mention that it looks like hummus after you blend it. In Greece, they make a hummus-like puree of yellow split beans, called fava -- not to be confused with what are called fava beans in English, i.e. broad beans. (In fact, while Greek restaurants in the UK and US always serve hummus, I lived in Greece for two years and never once saw hummus on a menu -- it was always fava.)
That was dead canny but stotties are supposed to be a soft bread, not crunchy. You can either pop a tray of water in the oven when you cook them, or easier still, wrap them in a damp t-towel when they come out. Other than that, 1st class mate, first class. :) Paul (Geordie born living in Scotland) p.s. Greggs has just opened a local store next to me but horror of all horrors, they don't sell stotties :(
Interesting. Is the pease pudding cold in the stottie? Looks good. I've only made pease pudding in a bag, boiled in with a cottage roll or salt beef in a Jiggs dinner. I love pease pudding. Will have to try this version, looks so good!
Those stotties look like a great bake Keef! I've never used a dough improver. Do you think there would be any benefit in using it in my home made pizza dough?
@@brendarigdonsbrensden.8350 No it would not be a cracker at all, I have no idea where you got that idea, They are not even crispy, I am telling you that's what stottie cakes were over 100 years ago from someone who actually made them professionally, And if you are getting your information from wikipedia that would explain your confusion.
Hi Keef, they both look lovely. Can you not cut the outside of the pork off, it should be fine inside. As you said the stock will have given it added taste. I've just bought some split peas to make some pease pudding so I'm glad i came across your video.
What’s with the new mixer?? great to see your making a favourite mine pease pudding, but the real challenge would be a few HOME MADE SAVELOYS :-) :-) :-)
New mixer: th-cam.com/video/oYAiGAICpfU/w-d-xo.html Saveloys - I though about it but I think they're too industrial for me to copy. Also I don't really understand them, seems to be just a bratwurst coloured red?
@@Keefcooks I’ve made many kinds of sausages and I once found a recipe online that I tried, I knew they weren’t going to be any good as they were very similar to pork sausages I had made in the past. Finding a recipe is the hardest part, there’s not much info about them anywhere especially recipes.
Aways keep an emergency tin of pudding in the cupboard to have with nice ham and white pepper. Stottie cakes morrisons kirkstall Road. Not as good as yours though Keef
Also known as oven bottom bread as it was made from the last of the dough from the bread making. Never ever heard of it cooked on the sides of the oven. It's essentially just a yeasty bread bun not a flat pancake type bread. Me Nana made it every week for Sunday tea when all the family descended on her to devour her mince pies and stotties etc. In Newcastle in the 1950s. Actually, in Lemington to be precise. Bus along Scotswood road of Geordie fame and a house full of natter for a few hours. As the first grandchild I was treated to an extra stottie to take home. They were absolutely delicious. Ta very much Keef. Me Mam loved pease puddin' an' all. Sigh. Nostalgia to the max. 🥴
Stottie cakes were not bread, "Greggs of Gosforth" Started selling large bread rolls calling them stotties but they are not, And actual stottie was the left over pastry from pie making,
@@Keefcooks it’s delicious, My Gran was the cook in a large famous home, Try it with butter and cheese, Why do you think it’s different from a bread roll. As I said Greggs are the culprit for confusing issues.
@dogwalker666 I think it's you, not Gregg's, spreading confusion. Unless you can find some documentation of your theory of stotties as leftover pastry, the other 99.99999% of the world will be happy to accept that a stottie is leavened oven-bottom bread. My mother used to make something similar and call it fadge.
@@Keefcooks well as a theory means the highest level of scientific evidence Guess you agree with me,😉 I am sorry but if you wish to follow revisionist history please carry on, Why do you think they were not just called bread?
Hallo
I'm from the North East live now in Germany this recipe brings back Memories I'll definately make it
Thank you😀
When i boil gammon joints I always keep the water, its too salty but you just dilute it with water use it for soups and stews. When I was a veggie i used to make veggie loaf which is the same as your Pease pudding replacing the stock with water, with a bit of onion a bit of carrot a bit of celery all diced up quite small added to the beginning of boiling. Once its thick you add your favourite herbs and spices put it in a loaf tin and bake it till its golden brown. Its fab! If you have mis judged the water and added to much and you do not think it will ever get to that mashed potato consistency you can add some rolled oats! One christmas i even went as far as making a 4 pea roast with Split yellow peas, red lentils, marrow fat peas and chick peas!
Defiantly not just the north east that eats this. Its been a miners staple from the north west cumbrian coast along with cumberland sausage or lakeland lamb hotpot for centuries, infact we put the pease pudding in the corner of the hotpot pan and slow cook it with the hotpot, you literally just pour the peas into the corner of the pan and cook.
Another classic my old Nan used to make was pease pudding and gammon with cabbage, a proper hearty meal for peasants here up in the north lol.
But yes Ive no doubt it was invented oin the north east, but its certainly not exclusive to the area.
Brilliant, grew up on this & its still a treat for me when I am back home in Newcastle.
Also check out Bonita's Kitchen for Newfoundland and Labrador Peas Pudding, often part of a boiled Jiggs dinner. Her version is boiled in a pudding bag. This method would serve when there was no oven, but a big pot of simmering water could be maintained.
Hello
Could you please make Sandwich Spread I would love that😀
Thank you
What a fun episode, I loved the nursery rhyme as a child and always wondered how pease pudding was made.
Thank you
It doesn't last nine days in a pot unless you refrigerate it. But the song is older. I don't understand.
In the frozen north of England, in winter, in an old-fashioned pantry it might go the distance.
@@Keefcooks I was thinking maybe they reheated the whole thing each time.
I was born in Kent and had never heard of stotties until I went to Middlesbrough in the early 90s to meet my (now) husband's family. They instantly became my favourite bread. We now live in Bristol and still no stotties in the shops 😢 So I'm really excited to try your recipe!
Also, my mother in law makes a lovely pea and ham soup using exactly the same ingredients as your pease pudding but diluted to make soup instead of chilled and solidified!
I LOVE pease pudding! I live in the south of England. Can’t wait to try your recipe. Thanks!
Good luck!
Wow, I have never heard of either of those dishes though born and raised in Manchester. In my defense, I did emigrate to California age 20 and am now 62. Love your videos and relaxed cooking style. I have made a lot of your recipes ( best is crumpets!!). Thanks Keef.
Peas with pork really gives you protein to live on if you can't get anything else. Lots better than eating just bread and cabbage.
Great stuff Keef, love the humour!
Wow. I never knew the background to peas porridge hot... will happily give this a try ❤
Whetting my appetite for sure. Can't wait to try making this. Thank you.
Love pease pudding and scottie.Never ever made pease pudding with pork.Always use Gammon joint or ham hock.x
Brilliant that looks spot on , nice to see you releasing new content, were’s Mrs Keef cooks ? The star of the show ❤️ 🤘🏻😎🤘🏻
Mrs KC hasn't been regularly doing taste tests for almost a year now. And I've never stopped releasing new content - there's a new video every Friday. I think you need to subscribe and hit the notification bell Jason.
You mention that it looks like hummus after you blend it. In Greece, they make a hummus-like puree of yellow split beans, called fava -- not to be confused with what are called fava beans in English, i.e. broad beans. (In fact, while Greek restaurants in the UK and US always serve hummus, I lived in Greece for two years and never once saw hummus on a menu -- it was always fava.)
That's because Hummus is Lebanese?
@@ajrwilde14 Right. Now explain that to the proprietors of Greek restaurants in the UK and US.
Looks great!
That looks really good to me. Cheers, Keef! 👍🏻👍🏻✌️
I can easily imagine the early English colonists to what would become the USA eating this. Glad that they ate well. Thanks for posting these recipes.
Thanks, Chef!
STOTTIE CYAK as it was pronounced growing in Sunderland when my Ganny would make, well done
well done keef x
I love your channel
That was dead canny but stotties are supposed to be a soft bread, not crunchy. You can either pop a tray of water in the oven when you cook them, or easier still, wrap them in a damp t-towel when they come out. Other than that, 1st class mate, first class. :) Paul (Geordie born living in Scotland) p.s. Greggs has just opened a local store next to me but horror of all horrors, they don't sell stotties :(
Interesting. Is the pease pudding cold in the stottie? Looks good. I've only made pease pudding in a bag, boiled in with a cottage roll or salt beef in a Jiggs dinner. I love pease pudding. Will have to try this version, looks so good!
Yes, it is cold.
Add celery salt Kieth 👍👍😁😁
Those stotties look like a great bake Keef! I've never used a dough improver. Do you think there would be any benefit in using it in my home made pizza dough?
Probably not but I'm making a pizza this weekend and I'll try it.
Wye aye man, I thought I’d stumbled into a John Kirkwood video by mistake at the beginning! 😉😅
Doing some Googling, I discovered that, seemingly, "yellow peas tend to have a more earthy flavour, while green peas are sweeter."
They are closer too lentils nothing like Green Peas.
@@dogwalker666 Thanks 😊
Yay first comment.👍🏼 Keef that looks rit tasty and I love chewy bread❤️
These are not stotties, Real stotties are delicious with butter and cheese.
Tell me more about your 'real stotties'.
@@Keefcooks Stotties are unleavened bread,
@@dogwalker666 no it’s not that would be a cracker read the history of a stottie cake
@@brendarigdonsbrensden.8350 No it would not be a cracker at all, I have no idea where you got that idea, They are not even crispy, I am telling you that's what stottie cakes were over 100 years ago from someone who actually made them professionally, And if you are getting your information from wikipedia that would explain your confusion.
Am from Shotton Colliery me nana used to put the stotties on the doorstep, i dinit narr why
Hi Keef, they both look lovely. Can you not cut the outside of the pork off, it should be fine inside. As you said the stock will have given it added taste. I've just bought some split peas to make some pease pudding so I'm glad i came across your video.
I made rissoles with the pork - they were grand.
What’s with the new mixer??
great to see your making a favourite mine pease pudding, but the real challenge would be a few HOME MADE SAVELOYS :-) :-) :-)
New mixer: th-cam.com/video/oYAiGAICpfU/w-d-xo.html
Saveloys - I though about it but I think they're too industrial for me to copy. Also I don't really understand them, seems to be just a bratwurst coloured red?
@@Keefcooks I’ve made many kinds of sausages and I once found a recipe online that I tried, I knew they weren’t going to be any good as they were very similar to pork sausages I had made in the past. Finding a recipe is the hardest part, there’s not much info about them anywhere especially recipes.
Would love to make homemade saveloys , but can't seem to find any suppliers of lips and a**eholes !!!
@@davidtemple5934 unfortunately I cannot obtain those items, If I could I would
I've seen the a**holes on sale at a butcher's stall in Leeds Market. But I'm really not up for it!
Peas pudding and Scottie cake/hot water paste pie, ✊🏻
Bread in a pie, I think not.
Cracking video pal
You know of any good Lentil recipes?
Yeah the one in the video lol
@@CragScrambler That is split peas, not lentils
The old faithful lentil soup! th-cam.com/video/nK1mkIL-6Hw/w-d-xo.html
7:13 You say 350g but the caption says 250g (or 9oz, which is about 250g).
Yes, it's 350. Heigh ho.
Aways keep an emergency tin of pudding in the cupboard to have with nice ham and white pepper. Stottie cakes morrisons kirkstall Road. Not as good as yours though Keef
Yes, I've tried stotties from Morries - they're okay but as you say, not as good as mine!
So Keef, I saw a drip from one of your tasting spoons go back into the bowl, all your efforts are undone, Oh No!
Can't win!
If you cut the first slice off pork I’m sure it will be nice n pink ( not grey ) 🤔😀
It was OK - I did make rissoles with it and they were great.
I grew up in North Yorkshire and never saw this, I associate it with Geordies only.
I love pease pudding. Shame it's not appreciated outside the northeast.
One of my relatives who lives down south makes sure to get some pease pudding whenever they're up in the northeast. Now that's dedication!
Newfoundlanders love pease pudding. We serve it with Jigg's dinner.
Its astaple here in cumbria too, has been for hundreds of years, served with Cumberland sausage.
Even Aldi sells it.
Ah yes, Jigg's Dinner and Newfies. I forgot to mention that - th-cam.com/video/c6VDM72lSHo/w-d-xo.html
Apologies. Stottie. 👍
Scottie cakes are leftover bread dough slotted on the oven walls like a Nan bread
Lol. That would explain their famous teardrop shape and thinness.
Also known as oven bottom bread as it was made from the last of the dough from the bread making. Never ever heard of it cooked on the sides of the oven. It's essentially just a yeasty bread bun not a flat pancake type bread. Me Nana made it every week for Sunday tea when all the family descended on her to devour her mince pies and stotties etc. In Newcastle in the 1950s. Actually, in Lemington to be precise. Bus along Scotswood road of Geordie fame and a house full of natter for a few hours. As the first grandchild I was treated to an extra stottie to take home. They were absolutely delicious. Ta very much Keef. Me Mam loved pease puddin' an' all. Sigh. Nostalgia to the max. 🥴
Very controversial recipe here Keef as you are from South of the NE border but you seem to have pulled the Stottie out the Bag here
Well I was actually born in Durham City...
please clean your oven keef lol
Stottie cakes were not bread, "Greggs of Gosforth" Started selling large bread rolls calling them stotties but they are not, And actual stottie was the left over pastry from pie making,
First time I've heard the leftover pastry theory - got any evidence for that? Because just leftover pastry would be pretty shite, I think.
@@Keefcooks it’s delicious, My Gran was the cook in a large famous home,
Try it with butter and cheese, Why do you think it’s different from a bread roll.
As I said Greggs are the culprit for confusing issues.
@dogwalker666 I think it's you, not Gregg's, spreading confusion. Unless you can find some documentation of your theory of stotties as leftover pastry, the other 99.99999% of the world will be happy to accept that a stottie is leavened oven-bottom bread. My mother used to make something similar and call it fadge.
@@Keefcooks well as a theory means the highest level of scientific evidence Guess you agree with me,😉 I am sorry but if you wish to follow revisionist history please carry on, Why do you think they were not just called bread?
A theory without written evidence is just a theory. Revisionist history, ye gods.
Nothing like any other bread.
Genuine Stottie isn't bread at all. I love the propper stottie.
Ah, there's summat going on here...
@@dogwalker666Something wrong wi' your heed pet. Bit daft are ye? 🤔
@@Beruthiel45 Nahh ye, like Hinny?