Once a popular dish in England, Pease Pudding seems recently to have fallen into some disfavour. A pity because it makes a hearty, healthy accompaniment to the cheaper meat dishes, such as boiled beef, that it was intended to stretch out.
Traditionally Pease Pudding was cooked in a cheesecloth bag in the same pot as the meat with which it was to be served.
1 lb. green split peas, washed, soaked in cold water for
3 hours and drained
1 medium-sized onion, finely chopped
1 teaspoon salt
1 oz. butter
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
Place the peas and onion in a medium-sized saucepan. Pour over enough water just to cover and add
½ teaspoon of the salt. Place the pan over moderately high heat and bring the water to the boil. Reduce the heat to low, cover the pan and simmer the peas, stirring occasionally, for
2 hours or until they are very soft.
Remove the pan from the heat and drain the peas and onion, discarding the cooking liquid. Using the back of a wooden spoon, rub the pea mixture through a strainer into a medium-sized mixing bowl. Discard any dry pulp remaining in the strainer. Alternatively, puree the pea mixture in a food mill or electric blender and place it in a bowl.
Stir in the butter, Worcestershire sauce, the remaining salt and the pepper and beat well to blend. Serve at once.