Pease pudding

Method

Rinse the split peas and place them in a large saucepan with the water and whole peeled onion, bringing to the boil and simmering for 45 minutes until the peas are very soft and most of the liquid is absorbed. Remove the onion and mash the peas thoroughly until smooth, or pass through a fine sieve for a finer texture. Stir in the butter, beaten egg, salt, pepper and chopped fresh herbs, mixing well to combine. Transfer the mixture to a buttered pudding basin or mould, cover with buttered greaseproof paper and foil, then steam in a pan of boiling water for 30-40 minutes until set and lightly golden on top. Turn out onto a warmed serving plate and serve hot with ham hock, bacon or roast pork.