Medieval Menu: Pease Pudding

   Posted by: Julia Redlich   in Medieval Menu, Medieval Miscellany


1 cup split peas
2 thick slices of ham
1 cup water
Seasoning of your choice to taste


Preheat oven to 135° C and prepare a lightly greased 23cm pie dish.

Wash the split peas and place in the dish.  Cut the ham slices into bite-sized pieces and mix with the peas.  Add seasoning, then pour the water over the mixture just enough to cover it.  Simmer in the oven until peas are dissolved and the mixture springs back when you touch it.

Serve hot to start your meal.  (Try it cold with a salad in summer.)


You may find the water has to be topped up to stop the pudding becoming too dry while cooking.

This entry was posted on Friday, July 5th, 2019 at 6:00 and is filed under Medieval Menu, Medieval Miscellany. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a reply

Name (*)
Mail (will not be published) (*)