This recipe needs advance preparation!
Pease pudding nursery rhyme
- Pease pudding hot,
- Pease pudding cold,
- Pease pudding in the pot, nine days old.
- Some like it hot,
- Some like it cold,
- Some like it in the pot,
- Nine days old.
You need to plan ahead for this recipe as the split peas need to soak for 24 hours
- 475 g (1 lb) split peas
- 1 onion, quartered
- Bouquet garni
- 50 g (2 oz) butter
- 1 large egg
- Salt and freshly ground black pepper to taste
- White wine vinegar (unconventional and very optional)
- Soak the split peas in fresh water for 24 hours
- Rinse and drain
- Add the presoaked split peas to a large pan of boiling water containing the onion, bouquet garni, salt and pepper and return to the boil
- Simmer for 2 ½ hours, checking and adding water if required. Take it from me, it's easy to boil this one dry - and it stinks when you do!
- Drain the cooked split peas
- Blend in a food processor or press through a sieve or a potato ricer
- Beat in the egg and butter and season well
- I use a glug of white wine vinegar to thin this down if needed, but I have strange tastes
When required, defrost naturally and microwave for 3 minutes or so.
Geordie hummus joke aside, yesterday I turned our pease pudding into hummus - fantastic it was too. I crushed 4 cloves of garlic and sauteed them in 4 tablespoons of olive oil until they just started to colour and then stirred the mixture into the pease pudding.
A MUST with gammmon
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