Pease Pudding
Source of Recipe
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Recipe Introduction
Pease pudding hot, pease pudding cold,
Pease pudding in the pot - nine days old.
Some like it hot, some like it cold,
Some like it in the pot - nine days old.
The old nursery rhyme attests to the staying power of this traditional
English dish which can be refrigerated and reheated many times over a
two- or three-week period. It is also the traditional accompaniment
to Boiled Beef + Carrots main dish, so you might want to make a note on each recipe or file them together.
List of Ingredients
Pease Pudding
1 lb (450 g) dried split green peas, picked over and
thoroughly rinsed
2 cups (500 ml) water
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
Bring the peas and water to a boil in a large pot over moderate heat.
Reduce the heat and simmer partially covered, stirring occasionally,
until the peas are tender, about 1 1/2 hours. Drain the peas and
puree them in a food processor or by passing the through a fine sieve.
Return the peas to the pot and stir in the butter, salt, and pepper.
Keep warm over low heat until ready to serve. Serves 6 to 8.Recipe
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