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Ingredients
- 1 1/2 pounds dried split peas
- 2 1/4 cups water
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 4 tablespoons water
Method
- 1. Soak dried split peas overnight in water.
- 2. Bring to a boil, using the same water. Then simmer, covered, until peas are soft (1-1/2 to 2 hours).
- 3. Strain into a bowl through a fine sieve. Then stir in sugar. Return to saucepan and reheat over very low flame, stirring frequently to prevent burning.
- 4. Meanwhile blend cornstarch and remaining cold water to a paste. Then stir in over medium-low heat to thicken.
- 5. Pour into a shallow rectangular pan, to a depth of 1 inch. Let cool; then refrigerate until set.
- 6. Cut the pudding in 1-inch cubes and pile these, pyramid fashion, on a serving platter. Garnish with maraschino cherries and serve.