Traditional Pease Pudding

Soak yellow split peas in water overnight.

Drain and place in a pot with fresh water or ham stock (this is traditional).

Simmer with an onion and a bay leaf for about 1.5 to 2 hours until the peas are completely soft and mushy.

Drain any excess liquid and discard the aromatics.

Mash or blend into a thick, smooth paste.

Stir in a knob of butter, salt, and plenty of white pepper.

The consistency should be thick enough to hold its shape.

Serve as a classic accompaniment to boiled ham or gammon.