Title: Pease Pudding
Categories: Side dish
Yield: 3 Servings

225	g	Split peas - soaked for 6 hours
1	sm	Onion; chopped
1	md	Carrot; sliced
1		Turnip; peeled and sliced
1		Stalk of celery; sliced
2		Egg yolks; well beaten
15	g	Butter or margarine
2	tb	Freshly chopped mixed herbs (e.g. chives, marjoram, parsle
		Salt and pepper

Serves 3-4

A nursery favourite, pease pudding makes a marvellous meal when it is well flavoured with herbs and cooked so that it remains moist. Nourishing, warming food that goes well with an interesting salad or two of your choice.

Drain the split peas and cover with water in a saucepan. Add the vegetables and simmer all together until tender, about 45 minutes, adding more boiling water as the peas soak up the water. When they are soft, drain off most of the water and liquidize the peas to a pur‚e. Stir in the egg yolks and butter or margarine. Add the herbs and season to taste.

Put the mixture into a greased pudding basin, cover with foil or a lid, or both if possible, and steam over hot water for 35-40 minutes or until firmly set. Cool for 5-10 minutes, then turn out on to a serving-dish.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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