Jiggs Dinner with Pease Pudding – Newfoundland Scoff

Jiggs Dinner with Pease Pudding
Jiggs Dinner with Pease Pudding

Jiggs Dinner with Pease Pudding – Newfoundland Scoff Recipe Share from Halina.  

The Jiggs dinner is another reason our family loves Autumn and Winter months.  This recipe brings warmth and a lovely aroma to your home.  Don’t pass it by.  

From the recipe book, Another Newfoundland Scoff by Dale Wilson.

Scoff noun [associated with food];  usually a meal served in the evening as part of a party; often prepared with (stolen) ingredients from a neighbor’s garden –such as cabbage for a Jiggs Dinner


Preparation Time – 30 minutes

Soaking Time – Overnight

Cooking Time 3 hours

Makes 4-6 servings


Jiggs Dinner with Pease Pudding

3 LBS Salt beef

1 Medium head of cabbage cut into wedges

5 or 6 Carrots

3 or 4 Parsnips

6 or 8 Potatoes, halved

2 Medium turnip, sliced

4 Small Onion.  

Pease Pudding – 1 1/2 cups dried yellow split peas


  1.  Soak salt beef and peas separately in water overnight
  2. Drain meat, rinse with clean water and place in a large pot.  Cover with fresh water
  3. Drain peas and place in a cloth pudding bag and tie.  Put bag in pot with beef.  Cover pot.
  4. Bring to a boil.  Lower heat and simmer for 2 hours
  5. Peel and prepare vegetables
  6. Place vegetables in pot and cook until tender.  

Suggest Substitute:  Beef brisket makes an acceptable substitute to salt beef. 

Christina Vixx

I was born and raised in Toronto Canada. I love writing, poetry and music. I'm a contributor for SocialMediaMorning. Make sure you follow me on Twitter and Facebook!

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