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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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A traditional English dish commonly served with ham or boiled beef. Also lovely served cold, spread on a chunk of bread and topped with a thin slice of ham. Prep time does not include the overnight soaking. Ingredients:
500 g dried split peas, soaked overnight |
1 onion, finely chopped |
1 sprig fresh rosemary |
2 eggs, lightly beaten |
30 g butter, softened |
1/2 teaspoon white pepper |
salt |
2 tablespoons malt vinegar |
Directions:
1. Preheat oven to 350F.
2. Brush a 4-cup ovenproof dish with melted butter or oil.
3. Place first three ingredients in a large saucepanand cover with water; place lid on saucepan and cook over gentle heat until the peas start to split.
4. Drain peas and discard rosemary; mash and add remaining ingredients and blend until smooth.
5. Pour mixture into dish; place into a larger baking pan and fill that pan with water to come halfway up the side.
6. Bake for 30 to 45 minutes or until pudding sets.
7. Serve warm.
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