Pease Pudding, 1


Traditionally served with pork since the Middle Ages, pease pudding has never gone completely out of favour though it is served more rarely nowadays. It is as good with roast pork as with boiled. Originally the peas were probably tied in a floured cloth and hung to cook in the cauldron in which a large piece of pork was boiling.

The oldest and simplest method is to soak ½ lb. (240 g.) dried green peas overnight. Boil them with sprigs of mint, thyme, parsley and marjoram or with a bouquet garni, until soft, with the skins loosening. Drain very well and put through moulin or blender with 1 oz. (30 g.) or so of butter. Add salt and pepper and press the pudding down tightly into a well-greased basin. Cover tightly with foil and steam for 1 hour (unless you prefer to tie it very tightly in a floured cloth and boil it briskly for 1 hour: in this case be sure the water doesn’t go off the boil).

Turn out carefully as it is rather soft and serve in spoonfuls with the meat.