Pease Pudding, 2

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a more elaborate recipe which makes a much firmer pudding and came from Welbeck Abbey, Nottinghamshire.


  • ½ lb. (240 g.) dried green peas
  • 1 large onion


Soak the peas overnight. Then put them in a saucepan with the onion peeled and sliced and the herbs and enough boiling water to cover well. Boil until the peas are quite tender, then drain and rub through a sieve or moulin or put through blender, and season with salt and pepper. Melt the butter in a saucepan, add the flour and stir over gentle heat until it is a smooth paste, add the milk gradu