Pease Pudding Pureed Peas Recipes

Steps:

• Tip the peas into a bowl, cover with cold water and leave to soak overnight.
• Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
• Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.

Steps:

• Wash the split peas thoroughly under cold running water until the water runs clean. Pick over the peas and discard any discolored ones and any foreign objects such as small stones.
• In a medium saucepan, bring the 2 cups of water to a boil and drop in the peas slowly. Reduce the heat and simmer, partially covered, for 1.5 hours, or until the peas can be easily mashed with a spoon against the side of the pot.
• Drain the peas in a colander and force them through a fine sieve set over a large bowl.
• Return the peas to the pan and cook over low heat, stirring constantly, until the puree is heated through. Stir in the salt, butter, and pepper. Serve immediately.

Steps:

• Soak the ham and peas separately overnight.
• Drain and add to large saucepan with onions and enough cold water to cover.
• Simmer gently for 2 hours, ( the peas will become a puree,,,that's meant to happen).
• Remove the ham and allow to cool.
• Add the egg butter and seasoning to the peas and mix well.
• Pour into a greased pudding bowl.
• Using a steamer or a half filled pan of boiling water with a well-fitting lid, steam for 1 hour.
• Serve warm with slices of cold ham.

Steps:

• Wash peas, soak in water overnight, then rinse.
• Place peas in pudding bag (can use thin towel or cloth).
• Tie bag - allowing room for expansion
• Cook in salted water for approximately 2 hours.
• Remove bag from pot and squeeze out excess water
• Remove peas from bag and mash with butter, salt and pepper.
• You can press the mixture into a curved cereal bowl, then turn over and tap the bottom to remove. This will give the pease pudding a nice domed shape.