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!