Pease Pudding

When I was small, my Mum did pease pudding when we had boiled bacon. All I can remember is that she put yellow split pease & I know not what else in a pudding cloth & cooked it in the same pot as the bacon.

Can anyone tell me the best way to do it without the pudding cloth, which ended up really revolting & is it seasoned in any way.

I recall it being really really salty?

I haven't tried these, but they look about right and don't involve using a cloth.

I never liked the stuff, much, but my mum used to make it a lot...


225g (8oz) Dried Split Peas
900ml (1½ pints) Beef Stock (optional)
300 ml (½ pint) Water or Vegetable Stock
1 small Onion
1 Bouquet Garni
1 Egg
Salt & Black Pepper

Soak the peas as instructed.
Drain the peas and place in a pan with the halved onion, bouquet garni and 300 ml (1/2 pint) of water or vegetable stock.
Bring to the boil, cover and simmer for approx. an hour or until tender.
Stir occasionally, adding extra boiling water or stock as required.
Blend the peas to produce a smooth puree, add the beaten egg and season.
The puree should resemble a thick paste.
Either place the puree into a greased and floured pudding cloth, tie it securely and boil in the beef stock for 1 hour.
Alternatively, place in a shallow, greased ovenproof dish, level the surface and bake in a pre-heated oven 180°C; 350°F: Gas 4 for 30 minutes.


OR

For the pease pudding:

* 1 medium onion, halved
* 1 carrots, cut into 4
* 1 bay leaves
* 450 g yellow split peas
* 1 pinches black pepper
* 50 g butter

To make the pease pudding, place the onion, carrot, bay leaf and yellow split peas in a saucepan. Cover with cold water.

3. Bring to the boil and remove any scum from the top.

4. Reduce the heat and simmer for 1 hour or until the peas are tender.

5. Remove the carrot, onion and bay leaf. Puree the peas and then season with salt and freshly ground pepper.

6. Beat in the butter and keep warm.

I would suspect the salty came from cooking with the bacon. The small slow cooker comes to mind.