Pease Pudding

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.