Pease Pudding

Pease Pudding is often scoffed at or a complete mystery to anyone outside of Nothern England. It is rarely eaten with anything other than cooked ham but that's no bad thing. In the restaurant i have served it with a pressed Gammon terrine but it's just as nice on a ham sandwich.

Ingredients:

9 oz yellow split peas
1 fl oz walnut oil
2 tbsp white wine vinegar
Black pepper
Enough Ham liquor to cover the peas
cold water

Method:


1. Place the peas, ham stock, thyme sprig and bayleaf in a pan and bring to the boil. Skim off any surface scum and simmer until the peas are tender and you're left with something resembling a really (really) thick broth.

2. Remove the thyme and bayleaf and place what's left in a food blender. Add the walnut oil, vinegar and pepper, and puree until completely smooth. Chill and use when needed.

During the course of cooking you will need to add extra liquid. Whatever you do DO NOT ADD MORE HAM STOCK. As the stock boils away it becomes concentrated and adding more will result in a dish that is far too salty. Add cold water - a cup at a time, as needed.