‘Pease pudding hot, pease pudding cold, Pease pudding in the pot nine days old.’
Thus went the old skipping rhyme. I love pease pudding with ham or boiled bacon or indeed any old thing. It is as old as our history and was sold by street vendors well into the nineteenth century. You can now buy ham stock cubes, which will do if you are not boiling a ham. In Scotland they sell smoked pork ribs in the supermarket and ham knuckles are easy to come by.
Tie the peas loosely in a cloth and boil in the pan with your ham (or pan of ham stock) for 1½ hours.
Remove from the pan and rub the peas through a sieve. Dry over a gentle heat till thick. Stir in the butter and egg yolks and season well with salt and pepper.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.