Pease Pudding (serves four to six) 1 cup (approx. 1/2 lb.) split green peas 1-3/4 cups water 2 Tbsp. unsalted butter 1 cup frozen tiny peas (defrosted under cold water) 1/4 tsp. grated lemon zest 1 egg, beaten salt and pepper additional butter some fresh mint, thyme, or marjoram, minced fine Wash and pick through the split peas carefully. Put them in a small bowl, pour over the water, and let soak overnight. The next day, pulverize the split peas with any remaining liquid into a coarse-textured gruel in a food processor set with the steel blade. Then work in a tablespoon of the butter, melted; the beaten egg; and the grated lemon zest. Season to taste with salt and lots of grated pepper. Stir the defrosted fresh tiny peas into the pudding mixture with a spatula. Use some of the remaining butter to generously grease a 1-1/2 quart earthenware soufflé or similar ovenproof dish. Pour in the pea mixture and dot it over with small bits cut from what remains of the butter. If possible, cover with plastic wrap and let rest in the refrigerator a few hours before baking. To bake, preheat oven to 350°F. Unwrap the cooking dish and put it in the oven. Bake for one hour, or until pudding has set. While pudding bakes, melt a small additional amount of butter, pour into a small pitcher, and stir in one to two teaspoons minced fresh herb. Let this steep in a warm place on the stove. When the pudding is done, run a sharp knife around the inside edge of the dish to free it and turn it out onto a serving plate. Serve in slices, bringing the pitcher of melted herb butter to table for each eater to dribble over their own slices as they like. Back To Recipe Index. Back To My Main Page.