Pease pudding is an old favourite of the north-east of England. Left-over pease pudding can be fried or eaten cold, as in the children's rhyme:
Pease pudding hot! Pease pudding cold! Pease pudding in the pot Nine days old.
225 Gram Dried split peas, soaked (8 oz) 1 Small Onion, peeled and halved 1 Bunch Fresh herbs, tied together 300 ml Water ( 1/2 pint) 1 Egg Salt Freshly ground black pepper
Drain the peas and put them in a pan with the onion, herbs and water. Bring to the boil, cover the pan and simmer until the peas are tender - about an hour. Check during the cooking, stir occasionally, and add a little more boiling water if the peas are drying out before they are cooked. Beat the peas well to make a smooth purée - or liquidise them - and beat in the egg and seasoning. The purée should resemble a thick paste.
Either turn the purée into a greased and floured pudding cloth, tie it securely and boil it (preferably in meat stock) for 1 hour or turn it into a shallow, greased ovenproof dish, level the surface and bake in the oven preheated to 180 ° C / 350 ° F / Gas 4 for 30 minutes.