Pease Pudding
Chef: Fleur Sullivan (chef, restaurateur) as heard on Afternoons Friday 10 August 2012
Tags: peas
This recipe is from Clarissa Dickson Wright's Clarissa's Comfort Food book.
Ingredients
- 1kg split peas
- ham stock
- 2 egg yolks
- 25g butter
Method
Salt and freshly ground black pepper
Soak the peas overnight in plenty of cold water. Tie the soaked and drained peas loosely in a cloth and boil in plenty of ham stock to cover (or with ham) for about 1 ½ hours.
Remove from the pan and untie, then rub the peas through a sieve or mouli. Dry the peas in a pan over a gentle heat until thick, then stir in the butter, egg yolks and salt and pepper to taste.
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
