Pease Pudding

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7oz/500g yellow split peas (soaked overnight)
1 onion (pealed and quartered)
1 carrot (pealed and quartered)
2 bay leaves
2 tblsp malt vinegar
S&P
1 and ¼ tblsp/20g butter (cut into chunks)

Drain soaked peas and tip into a saucepan
Add the carrot, onion, bay leaves and cover with cold water
Bring to the boil. Lower heat and simmer gently for an hour or until the peas are tender.
(Skim off any scum from the surface)
Remove the carrot, onion and bay leaves and use a blender to make a rough puree
(If too stiff, Add a little water if desired)
Back in a pan, add the malt vinegar and season. Mix in the butter a cube at a time
(Eat hot or cold. The pudding thickens when cold. )
SHOULD BE EATEN WITH HAM
HOW ABOUT IN A STOTTIE SANDWICH?)

 

 

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