Pease Pudding

 

Pease Pudding

 

To serve 6 to 8:

 

2 cups dry, green split peas (1 pound)

2 cups water

1 teaspoon salt

4 Tablespoons butter

1/4 teaspoon pepper

 

Wash the split peas under cold running water and continue to wash until the draining water runs clear. Pick over the peas and discard any discoloured ones.

 

In a heavy 3- to 4-quart saucepan, bring the 2 cups of water to a boil and drop in the peas slowly so that the water continues to boil. Reduce the heat and simmer partially covered for 1.5 hours, or until the peas can be easily mashed against the side of the pan with a spoon.

 

Drain the peas in a colander and purée them in a food mill or force them through a fine sieve set oer a large bowl. Return the peas to the pan and cook over low heat, stirring constantly, until the purée is heated through. Stir in the salt, butter and pepper, and taste for seasoning. Serve at once from a heated vegetable dish. Pease pudding is the traditional accompaniment to boiled beef and carrots with dumplings.

 

Thank you for your Link.

 

Margi.