A Peas Pudding
Ingredients
Directions
Prepare
Remove any worm-eaten peas and wash the remaining peas well.
Soak the peas overnight in plenty of soft water.
Cook
Tie the soaked peas in a thick pudding cloth, leaving room for them to swell.
Cover the cloth with cold soft water.
Boil gently for 2 to 2.5 hours.
Check for tenderness; if they are not tender, they are of poor quality.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Split peas
- Form the main body of the pudding, softening into a thick, spoonable mass as they cook.
The step that matters
Boil gently for 2 to 2.5 hours. Gentle simmering softens the peas evenly without breaking the cloth or churning them to mush. A hard rolling boil can burst the cloth and leave the outside broken while the centre stays firm.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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