A Peas Pudding
Ingredients
Directions
Prepare
Inspect the split peas and remove any worm-eaten ones.
Wash the remaining peas thoroughly and soak them overnight in plenty of soft water.
Tie the soaked peas in a thick pudding cloth, allowing room for them to swell.
Cook
Cover the cloth with cold soft water and 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
- Break down during long cooking to form a soft, thick, starchy body for the pudding.
The step that matters
Boil gently, not hard. A gentle simmer cooks the peas evenly while they swell and soften. A rolling boil can break the peas apart and strain the cloth, leaving an uneven, mushy texture.
“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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