Peas Pudding is a cherished Newfoundland dish that brings comfort and nostalgia to the table. Rooted in recipes from Newfoundland fundraising cookbooks of the 60s, 70s, and 80s, this traditional pudding is a testament to the rich culinary heritage of the region. Known for its hearty texture and savory flavor, Peas Pudding is a must-try for anyone interested in classic Newfoundland cuisine.
This dish starts with split yellow peas, which are soaked and then simmered until tender. The peas are then seasoned with salt pork or ham for a depth of flavor that makes the pudding truly special. It’s often served alongside a roast or in place of stuffing, complementing other traditional dishes with its unique taste. The process is straightforward but requires some time to allow the flavors to meld beautifully.
Peas Pudding is more than just a recipe; it’s a piece of Newfoundland’s food history, reflecting the resourcefulness and culinary creativity of its people. Whether you’re revisiting this nostalgic favorite or trying it for the first time, this dish promises to deliver the comforting taste of Newfoundland’s past.
Peas Pudding Recipe:
- 1 lb package yellow split peas
- 1/4 cup butter
- 1 tsp salt
- 1/4 tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly. Place bag in pot with a quart of water. and soak overnight*.
Next day replace water and bring the pot to a full boil and then turn heat down to a slow boil. Keep water boiling, for approximately 1 1/2 hours. When peas are done, remove and squeeze bag to get out all water. Turn peas into a dish, add the butter, salt and pepper, mixing until butter is melted. Serve with salt meat and cabbage (Jiggs Dinner).
*We soak our peas overnight with our salt meat and cook them with the salt meat and vegetables as well.
Note: In Newfoundland it called “Peas Pudding” not Please Pudding, but no matter what it is called it taste great!
