Pease pudding recipe
Pease Pudding recipe
This article was published by: Matthew
Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Looking for a comforting and delicious side dish? Look no further than this classic Pease Pudding recipe. Made with simple ingredients like split peas, onions, and seasonings, this traditional dish is easy to prepare and full of flavor. Whether served alongside roasted meats or as a vegetarian main course, Pease Pudding is sure to satisfy your taste buds.
Keywords: Pease Pudding, recipe, comforting, classic, traditional.
Pease pudding recipe details
Ingredients
| 225 g | dried split peas, soaked in cold water for at least 12 hours |
| 1 small | onion, peeled and halved |
| 1 | bouquet garni (mixed fresh herbs) |
| 300 ml | water |
| 1 medium | egg |
| salt and fresh ground pepper, to taste |
Instructions
Rinse the peas in fresh cold water and allow them to drain for a few minutes. Place in a pan with the onion, herbs and water. Bring to a boil. Cover the pan and reduce the heat. Simmer for about an hour until the peas are tender. Stir occasionally and check on water level – add more boiling water if required, should the pan appear to be becoming dry.When cooked, remove the onion and herbs as best possible. Beat the peas to a purée in the pan or process in a blender until smooth. Add the egg and seasoning. You should now have a thick paste.
Preheat the oven to Gas Mark 4, 180°C, 350°F.
Place the purée in a shallow baking dish, level the surface and bake for about 25-30 minutes. Divide into four portions and serve immediately with the main course.
About this recipe: There are many variations of this dish, although all use dried peas of one sort or another. Some use the stock from boiling a ham as the cooking liquid. Others insist on using the large green marrowfat peas, some yellow peas and others add yellow or red lentils. Butterbeans (a large sweet white bean) can also be used.
Preparation time:
ca. 12 hrs
Grade of difficulty:
medium
Calories per portion:
n/a
Share this content!
As seen in:
The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Pease pudding recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 72 times, 1 visit(s) today
