Pease Pudding Recipe
Pease Pudding Recipe with Split Peas, Butter and Egg.
INGREDIENTS
8 oz (225g) Split Peas
Salt & Pepper
1 oz (25g) Butter
1 Egg
METHOD
Wash the peas thoroughly and discard any black ones. Soak them in cold water overnight. Then put them in a cloth and tie rather loosely so that they have plenty of room to swell, plunge them into boiling water that has had half a teaspoonful of salt added to it. Then boil quickly until they are tender - about two and a half hours. Take them out of the cloth and rub through a coarse sieve (or blend). Season with salt & pepper, then tie tightly in a cloth and boil for another half an hour. If the pudding is to be served with boiled pork or any boiled meat, it should be put in with the meat for the second boiling, as the broth will much improve the flavour. If, however, the pudding is to be served alone, add the butter and a well beaten egg after rubbing the peas through the sieve.
NB: The peas must be well covered with water during the first boiling. If necessary more boiling water must be added as it boils away.
Enough for 4 people.
Based on the Pease Pudding recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).