This update on the old Pease Pudding of Northern England is a very loose riff on the original. Instead of dried yellow split peas, soaked and boiled in the stock of a ham hock, this version takes bright green peas, aromatics and spices and turns them into beautifully light but very tasty semi-souffles.
There’s nothing at all tricky about them, and you can make them ahead of time and reheat them for 10 minutes when you’re ready to serve. I love that.
Jan
PEASE PUDDINGS
Makes 12
750 gm peas (if frozen bring to room temperature)
5 small banana shallots, peeled and chopped (around 160gm)
4 cloves garlic, peeled and diced
1½ teaspoons fennel seeds
1½ teaspoons cumin seeds
1 teaspoon celery seeds
3 teaspoons baking powder
1 handful of mint leaves, chopped
120 gm cultured unsalted butter, plus extra for greasing moulds
100 ml whole milk
4 large eggs, separated
2 teaspoons salt
1 good grind of pepper
3 tablespoons plain, gluten-free flour
120 gm fresh goats cheese
Salt flakes and black pepper
Preheat oven to 180°C FF.
Grease a 12-mould muffin tin and line with pieces of baking paper roughly 150cm square, pushing the paper firmly into the moulds.
Place shallots and garlic in a food processor and pulse until finely chopped.
Add peas and pulse again so they’re roughly combined but not pureed.
Melt the 120gm butter and combine it with the milk before adding it to the peas along with the spice seeds, mint, baking powder and egg yolks.
Add 2 teaspoons salt and a good grind of black pepper then blitz it again to bring it all together, before transferring the mixture to a medium bowl.
Whisk the egg whites until they form firm peaks. Lightly fold one third of the whites into the pea mixture, followed by the next third, and the final one.
Divide the mixture evenly between the moulds.
Cut the goats cheese into a dozen pieces and add one to the top of each pea pudding, pressing it gently down into the mixture.
Bake for 35 to 40 minutes or until the puddings have risen and browned on top.
These puddings make a delicious addition to a main course or, served with salad and bread, a lovely light meal in themselves.