Soak the peas as instructed, drain the peas and place in a pan with the halved onion, bouquet Garni and 300 mls 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 put the puree into a greased and floured pudding cloth, and 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.
When cooled place in refrigerator.
Chill and serve with, salad or with cold ham sandwiches or even with Roast Potatoes beef and Gravy
Serve and Enjoy!
You Will Need
|Onion. Peeled And Halved||1 Small|
|Water. Or Vegetable Stock||300 Mls|
|Beef Stock (for Boiling The Pudding In)||900 Mls|
|Dried Split Peas||225 Grams|
|Salt And Black Pepper To Taste|
It is similar in texture to hummus, light yellow in colour, with a mild taste.
Pease pudding was traditionally made in England, particularly in the North East, while it is now generally available, regularly in butcher's shops, It is often served with ham and stottie cakes.
People often used to recite this poem whenever they had Pease Pudding,
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
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.