Pease Pudding

    Pease pudding
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    Category
    Yields1 Serving
     250g yellow split peas, soaked in cold water overnight, then drained
     1 onion, peeled and halved
     1 litre hot vegetable stock
     generous pinch of sea salt and black pepper
    1

    Add the drained soaked yellow split peas, onion and stock to a large pan and simmer for one hour, with the lid loosely placed over.

    2

    Stir occasionally to avoid sticking.

    3

    After 1 hour, pour in 500ml just-boiled water, add the sea salt and black pepper and simmer for a further 30 minutes with the lid off.

    4

    Ladle the softened peas into a highpowered jug blender or food processor (or use a hand blender), along with any remaining cooking liquid, and blitz until smooth.

    5

    Spoon out into a bowl, or into a clean jar for easy fridge storage.

    6

    Pease pudding will keep in the fridge for up to three days.

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    Ingredients

     250g yellow split peas, soaked in cold water overnight, then drained
     1 onion, peeled and halved
     1 litre hot vegetable stock
     generous pinch of sea salt and black pepper

    Directions

    1

    Add the drained soaked yellow split peas, onion and stock to a large pan and simmer for one hour, with the lid loosely placed over.

    2

    Stir occasionally to avoid sticking.

    3

    After 1 hour, pour in 500ml just-boiled water, add the sea salt and black pepper and simmer for a further 30 minutes with the lid off.

    4

    Ladle the softened peas into a highpowered jug blender or food processor (or use a hand blender), along with any remaining cooking liquid, and blitz until smooth.

    5

    Spoon out into a bowl, or into a clean jar for easy fridge storage.

    6

    Pease pudding will keep in the fridge for up to three days.

    Pease Pudding
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