Podin Pes (Cornish Pease Pudding) is a traditional English recipe (from Cornwall) for a classic boiled pudding of split peas and onion that is the traditional accompaniment to pork dishes. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Pease Pudding (Podin Pes).
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Ingredients:
500g mix of yellow and green split peas
1 large onion, sliced
1 thick rasher of bacon, finely chopped
1 tbsp butter
2 tsp Worcestershire sauce
salt and freshly-ground black pepper, to taste
Method:
Wash and pick over the split peas. Place in a large bowl, cover with plenty of water then set aside to soak over night. The following day, drain the peas then transfer to a saucepan with the onion, bacon and seasonings.
Pour over enough water to cover the mixture by 12mm. Gently bring the mixture to a boil, reduce to a simmer, cover and cook for about 160 minutes, stirring occasionally.
Just before serving, stir in the butter and the Worcestershire sauce. A good pease pudding should have the consistency of a thick purée. If it is too dilute, increase the heat immediately before serving and allow to thicken.
Serve hot. This is a traditional accompaniment to salt pork or boiled ham hocks.
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