Easy Pease Pudding
A five-ingredient traditional British pease pudding, made from boiled yellow split peas, delivers a smooth and creamy side dish or spread.
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Instructions
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Combine 7 ounces of drained, soaked yellow peas, 1 quartered medium onion, 1 quartered carrot, and 2 bay leaves in a saucepan, covering with cold water.
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Bring to a boil, then reduce heat and simmer for 1 hour or until the peas are tender, skimming any surface scum.
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Remove the onion, carrot, and bay leaves, then blend the peas into a thick puree, being careful not to over-mix.
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Transfer the puree to a clean pan, stir in 2 tablespoons malt vinegar, and season with salt and white pepper.
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Gradually beat in the butter, then keep the pease pudding warm until serving.
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Adjust consistency with a little boiling water if dry; serve with cooked ham or gammon steak.