Pease Pudding

225g (8oz) Dried Split Peas
900ml (1½ pints) Beef Stock (optional)
300 ml (½ pint) Water or Vegetable Stock
1 small Onion
1 Bouquet Garni
1 Egg
Salt & Black Pepper

Soak the peas as instructed.
Drain the peas and place in a pan with the halved onion, bouquet garni and 300 ml (1/2 pint) of water or vegetable stock.
Bring to the boil, cover and simmer for approx. an hour or until tender.
Stir occasionally, adding extra boiling water or stock as required.
Blend the peas to produce a smooth puree, add the beaten egg and season.
The puree should resemble a thick paste.
Either place the puree into a greased and floured pudding cloth, tie it securely and boil in the beef stock for 1 hour.
Alternatively, place in a shallow, greased ovenproof dish, level the surface and bake in a pre-heated oven 180°C; 350°F: Gas 4 for 30 minutes.

VegetableRecipes

Pease Pudding

Vegetable
Recipes