Carlin Pease Pudding is a modern British recipe for a classic accompaniment of soft cooked carlin peas and green split peas that are mashed to finish. The full recipe is presented here and I hope you enjoy this classic British version of: Carlin Pease Pudding.
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Carlin peas were very popular during Elizabethan times, but have fallen out of favour in the intervening centuries. Though, they are currently undergoing something of a renaissance and are fairly readily available on-line. Peas pudding is a common accompaniment from the Medieval and Elizabethan periods that’s traditionally made with split peas. I decided to try updating and back-dating the recipe by preparing with a blend of carlin peas and split peas.
Ingredients:
250g carlin peas
250g green dried split peas, soaked overnight
50g butter
1 tbsp each of chopped parsley, mint and Marjoram
Salt and freshly-ground black pepper to taste
Method:
Combine the peas in a large bowl, cover with plenty of water and set aside to soak over night (between 8 and 12 hours).
When ready to cook, drain the soaked peas and rinse. Transfer to a saucepan and cover with fresh water.
Set a lid on the pan, bring to a boil, skimming off any scum that rises to the surface.
Reduce to a simmer and continue cooking for at least 60 minutes, or until the peas are fully tender.
Strain the peas then add to a bowl and mix in the chopped herbs and butter.
Mash the peas with a potato masher, adding more butter or water to yield a creamy texture. This will yield a fairly rustic blend — if you want your pease pudding smooth use a hand blender.
Season with cracked black pepper and serve as an accompaniment.
