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📝 Description
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🥘 Ingredients
1-1/2 pint of split peas, 2 oz. of butter, 2 eggs, pepper and salt to taste.
👨🍳 Method
Put the peas to soak over-night, in rain-water, and float off any that are wormeaten or discoloured. Tie them loosely in a clean cloth, leaving a little room for them to swell, and put them on to boil in cold rain-water, allowing 2-1/2 hours after the water has simmered up. When the peas are tender, take them up and drain; rub them through a colander with a wooden spoon; add the butter, eggs, pepper, and salt; beat all well together for a few minutes, until the ingredients are well incorporated; then tie them tightly in a floured cloth; boil the pudding for another hour, turn it on to the dish, and serve very hot. This pudding should always be sent to table with boiled leg of pork, and is an exceedingly nice accompaniment to boiled beef.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at this old-fashioned Pease Pudding, expecting a humble side dish, but I was pleasantly surprised by the depth of flavour. I found that the key to its richness was the slow, gentle cooking of the peas, which allowed their natural sweetness to develop. The most delightful detail was the way the butter and eggs transformed the humble split peas into a velvety, savoury pudding, reminiscent of a luxurious dessert. This recipe is a gem for the traditionalist cook seeking to elevate simple ingredients. The process is time-consuming, but the results are well worth the effort. I served it alongside a hearty boiled beef, just as Mrs. Beeton suggested, and it was a match made in heaven. The pudding absorbed the beef's brothy flavours, creating a harmonious blend that transported me back to a simpler time. If you're looking to add a touch of nostalgia to your weeknight dinner, give this Pease Pudding a try.
