Spoon the pea mixture into the centre of a piece of muslin. Tie the ends tightly with kitchen string just above the peas, allowing a little room for expansion. The best method to defrost pease pudding is to pop it into a bowl and put it in the fridge overnight. By the next day, it should be completely defrosted and ready to heat up.

Traditionally, Pease pudding is served in a sandwich roll (traditionally Stottie bread, see picture below) with ham or as a side dish with sliced ham. It can be served warm or cold. Personally, I like it warm or room temperature because the flavors are better which makes it portable for road trips and picnics. If you don’t want to use ham at all, simply skip steps 2, 3 and 4 of the recipe and cook the peas in plain water. What do you serve pease with pease pudding?Love this stuff. For Newfoundlanders, it's very similar to pease pudding that we boil in a pot with Sunday dinner, just less salty! Will absolutely buy it again! Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. pp.375–. ISBN 978-0-8032-5994-2. Traditional Russian cuisine has several pea-based dishes, including pease pudding/puree/soups known as gorohovaya kasha ( Russian: гороховая каша) or goroshnitsa ( Russian: горошница). [4] Heat 25g/1oz of the butter in a heavy-based frying pan and cook the onion, thyme and bay leaf very gently for 15 minutes, or until softened and only just beginning to colour. Stir regularly.

Another dish served in the North of England is a British pork sausage called a Saveloy, a cooked sausage. It is like the British version of a hot dog that can be served with Pease pudding. Drain the peas and add to the pan. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat slightly and simmer for 30-40 minutes, or until the peas soften and start falling apart. The liquid should be well reduced by this time. Add the bag of split peas as in step 4 above and proceed as stated for the rest of the recipe. You don't need to add the onion if you cook it this way. Rinse the peas in a sieve under cold running water and drain. Put the peas in a bowl and cover with hot water. Leave to stand for 20 minutes. When the Pease pudding is ready remove the onion and mash up with a wooden spoon or potato masher. Season with salt and pepper.You do need to make sure that the containers or bags you have chosen are airtight as any exposure to the air in the freezer can cause the pease pudding to become freezer burned. Remove the peas from the bag and put them into a large pudding basin. Mash them with the salt, pepper and butter until smooth.