Pease Pudding Recipe Mary Berry

PEASE PUDDING

Steps:

• Tip the peas into a bowl, cover with cold water and leave to soak overnight.
• Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
• Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.

MARY BERRY'S YORKSHIRE PUDDINGS

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7.
• Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug.
• Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. Transfer to the oven for 5 minutes, or until the oil is piping hot.
• Carefully remove from the oven and pour the batter equally between the holes or the tin. Return the batter quickly to the oven and cook for 20-25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.

PEASE PUDDING

Steps:

• Rinse the split peas until the water becomes clear
• Peel the onion and add to the pan whole
• Add the split peas to the pan with the water and the stock cube
• Simmer until the peas are tender, about 90 minutes but it could be more.
• If you need to add more water do, the consistency should be that of wallpaper paste
• Remove the onion and mush the peas with a wooden spoon.
• Season with salt and black pepper

BOILED SMOKED BACON WITH PEASE PUDDING WITH ONION AND MUSTARD SAUCE

Steps:

• Start off by cooking the pease pudding. To do this, place the peas in a pan, pour in just enough water to cover, then add the onion, bay leaf and thyme (but no salt). Bring it up to a gentle simmer, put the lid on and cook for about 1 hour, or until the skins split and the peas are tender - they will be having some more cooking so they don't need to be absolutely smashed. Now drain off the cooking water, discarding the thyme and bay leaf, then put the peas and the onion into a bowl and mash them with a large fork, along with the butter, beaten egg and a seasoning of salt and pepper, plus a few good gratings of nutmeg. Now transfer the mashed pea mixture to sit in the centre of the square of muslin, gather the edges into the centre then, leaving a bit of room for it to expand, tie it securely with string leaving enough spare to tie it to the handle of the pan. What you need to do now is place the bacon in the casserole along with the small onion studded with cloves, the bay leaves, carrot and peppercorns, then tie the pudding to the handle of the pan so that it sits alongside the bacon in the casserole. Cover with cold water and bring the whole lot up to a gentle simmer. Put a lid on and let it cook very gently for 1¼ hours. When the bacon is cooked, transfer it to a dish, cover with foil and let it rest. Leave the pudding in the casserole but ladle out 6 fl oz (175 ml) of the water into a measuring jug. If you want to make The London Particular reserve and freeze the rest of the stock. Next, make up the sauce: in a smallish saucepan, melt 1 oz (25 g) of the butter and add the onion, and when you've stirred it so it's nice and buttery, let it cook on the lowest possible heat for about 20 minutes. It's important not to let it colour, so give it a few stirs from time to time. Now, using a wooden spoon, stir in the flour and the powdered mustard till smooth, then add the milk a little at a time, still stirring, followed by some of the stock, then switch to a balloon whisk and keep whisking after each addition. Now taste and season the sauce with salt and pepper and let it barely simmer for 5 minutes. After that, stir in the grain mustard and the rest of the butter, then pour into a warmed serving jug. Carve the bacon joint into slices and cut slices of the pease pudding (rather as you would do with a cake) and have some extra mustard on the table. I serve this with mashed potatoes and boiled buttered Savoy cabbage, but smaller steamed potatoes, such as Anya or Charlotte, would be good.

MARY BERRY'S TOFFEE PEAR PUDDING

Steps:

• 1. You will need a shallow 2 litre (3½ pint) ovenproof dish, measuring about 30 x 20 x 6cm (12 x 8 x 2½in). Preheat the oven to 180°/160° fan/Gas 4 and lightly grease the dish with butter. 2. Slice one pear half into thin horseshoe shapes and set these aside for decoration. Cut the remaining pears into 1cm (½ in) pieces. 3. To make the pudding, measure the butter and sugar into a mixing bowl. Using an electric hand whisk, beat until light and creamy. Add the remaining ingredients and whisk again to make a smooth, thick batter. Stir in the chopped pears. 4. Pour into the prepared dish. Bake in the oven for about 40 minutes until the pudding is well risen, coming away from the sides of the dish and springy to the touch. 5. To make the sauce, measure all the ingredients into a saucepan and heat gently until the butter has melted. Increase the heat and boil for a couple of minutes, stirring all the time until the sauce has thickened slightly. 6. Arrange the reserved pear slices along the centre of the dish. Pour half the sauce over the pudding, then pour the rest into a warm jug. Serve the pudding warm with the sauce and some ice cream, custard or cream. Prepare ahead: Can be made and cooked, without the sauce, up to 6 hours ahead. Sauce can be made up to 2 days ahead. Get your copy of Mary Berry's essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:

TASTY PEASE PUDDING

Steps:

• Place all the ingredients into a pan (except the butter) and include a pinch of salt and pepper. Add enough water to cover and bring to the boil.
• turn down the heat and simmer for 1.5 hours, until the split peas are tender
• remove from the heat and take out the bay leaves, cloves, and thyme. Add another dash of salt and pepper and the butter. Mash everything in the pan until everything is creamy but slightly rough. serve with your gammon/ham