Side Dish: Canada – Newfoundland and Labrador, Atlantic Canada – Pease Pudding

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs

Total 3 hrs 15 min

Ingredients

- 1 1/2 cups (300 g) split yellow peas
- 1 lb (454 g) salt beef or salt pork, one large piece for boiling
- 8 cups (1.9 L) water (plus more as needed to keep pot covered)
- 1 small yellow onion, finely chopped, approx. 4 oz (115 g)
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (120 ml) whole milk, plus extra to loosen if needed
- Freshly ground black pepper, to taste
- Salt, to taste (use sparingly; salted meat supplies most seasoning)
- 1 sturdy pudding bag or doubled heavy-duty cheesecloth with kitchen twine

Instructions

Short Description:
A creamy, savory mashed split-pea side made by boiling split yellow peas in a pudding bag alongside salted meat so the peas absorb the meat's salty, porky flavor, then mashed with butter and milk to a smooth pudding-like texture.

Regional Notes:
This Newfoundland and Labrador version is defined by cooking the split yellow peas in a pudding bag immersed in the same pot as salted meat (salt beef or salt pork), which imparts a distinct salty, meaty depth not found in generic pease pudding recipes. The pudding bag keeps the peas contained for easy removal while they take on the meat broth's flavor during a long simmer.

1. Rinse the split yellow peas under cold water until the rinse runs clear; drain.
2. Place the salt beef or salt pork in a large stockpot and cover with 8 cups (1.9 L) of cold water. Add bay leaves and whole peppercorns. Bring to a boil over high heat, then lower to a gentle simmer and skim any scum that rises.
3. While the meat comes to a simmer, put the drained split peas and the finely chopped onion into the pudding bag or a doubled cheesecloth square. Tie the bag securely with kitchen twine so the peas cannot escape.
4. Submerge the sealed pudding bag into the simmering pot alongside the meat. The bag should be fully covered; add more hot water if necessary. Cover the pot partially and simmer gently for 2 to 3 hours, until the peas are completely soft and falling apart when pressed.
5. When the meat is tender, remove the pudding bag with tongs and set it on a plate to cool slightly. Remove the meat from the pot, reserve it for another use, and keep about 1 to 1 1/2 cups (240–360 ml) of the cooking liquid; discard the rest or reserve for soup.
6. Open the pudding bag and empty the peas and onion into a large bowl. Mash the peas with a potato masher or use a fork for a coarser texture, or pass through a coarse sieve for a finer consistency.
7. Stir in the butter and gradually add 1/2 cup (120 ml) of the reserved hot cooking liquid and the milk until you reach a thick, spoonable pudding consistency. Add more reserved liquid or milk a little at a time if it seems too stiff.
8. Season carefully with freshly ground black pepper and, only if needed after tasting, a pinch of salt. Remember the peas have absorbed salt from the meat.
9. Serve warm as a side alongside boiled meat, fish, or root-vegetable dishes. Leftovers keep refrigerated for 3–4 days and can be gently reheated with a splash of milk or cooking liquid to loosen.