You may also like
Categories:Viewed: 28 - Published at: 7 years ago
Ingredients
- 500 g dried split peas, soaked overnight
- 1 onion, finely chopped
- 1 sprig fresh rosemary
- 2 eggs, lightly beaten
- 30 g butter, softened
- 1/2 teaspoon white pepper
- salt
- 2 tablespoons malt vinegar
Method
- Preheat oven to 350F.
- Brush a 4-cup ovenproof dish with melted butter or oil.
- Place first three ingredients in a large saucepanand cover with water; place lid on saucepan and cook over gentle heat until the peas start to split.
- Drain peas and discard rosemary; mash and add remaining ingredients and blend until smooth.
- Pour mixture into dish; place into a larger baking pan and fill that pan with water to come halfway up the side.
- Bake for 30 to 45 minutes or until pudding sets.
- Serve warm.
