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Pease pudding
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
By Mark Hix
Published 2005
Traditionally this is made by tying the dried split peas in muslin and boiling them with a ham joint. If you’ve boiled a ham, don’t discard the stock – use it here, or cook the two together. Flake pieces of cooked ham into the pudding for a bit of added texture.
Ingredients
450 g 1 lb - about
1 litre 1¾
Method
- Put the dried split peas in a bowl, cover with cold water and soak overnight.
- Drain and rinse the soaked split peas, then place in a large pan. Add enough ham or chicken stock to cover them generously and simmer for 1 hour or so until tender. Drain and tip into a large bowl.
- Add the egg and butter to the peas and mix well, seasoning with salt and pepp
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