Ancient Pease Pudding

Origin: Ancient      Period: Traditional

Compared with something like the Celtic Bean, the evidence for the use of peas as a food is much scarcer in the archaeological record. However, peas have been found in a number of bronze age sites in Britain. It's probably safe to say that peas were cultivated and eaten. Indeed, they form an important storage food and are critical in any form of crop rotation as they provide nitrogen for the soil.

As a food, peas can be eaten raw when young and sweet or they can be kept in the pod longer and dried as a storage food. Dried peas can be re-constituted by boiling in water or they can be ground to a flour for thickening stews or even for use in breads.

This is a very traditional way of cooking peas and was a staple on board the sailing vessels of the 18th Century and it's these versions and their derivatives that are most well known today. However, pared down to basics, this is a very simple recipe that's ideal for boiling in or steaming above a stew. I suggest duck eggs for this dish which gives a creamier and 'fuller' flavour. However, as this is an Iron Age dish eggs (from domestic chickens) would have been avilable year round.

Ingredients:

300g dried peas
1 sprig thyme
40g butter
1/2 bunch sorrel, shredded
1/2 bunch chives, chopped
50g young nettle tops, chipped
1 egg (duck would be best)

As always, if you're not completely certain in recognizing a wild plant, do not pick it. However, this basic guide to wild edible palnts is provided as a stating point in terms of identification.

Method:

Preparation

Place the peas in a large bowl and cover with plenty of cold water and allow to soak over night. The following day, drain the peas, rinse with plenty of water then transfer to a pot, add a generous sprig of thyme, and cover with plenty water. Bring to a boil, reduce to a simmer then cook until the peas are soft (between 90 minutes and 200 minutes depending on the dryness of the peas).

Drain the peas then fry the sorrel, chives and nettle tops in the butter for a minute then mix in with the cooked peas and mash slightly add an egg to bind (a duck egg would be best) then turn the dough into a cloth that's been buttered and floured. Pull the cloth around the pudding and tie securely then add to your stew or steam over your stew in a large stock pot. Cook for about an hour.

As an alternative you can also add a little flour to make the mixture more solid before shaping into balls. These can then be steamed for about 45 minutes in a Chinese bamboo steamer.

Read: Recipe Articles and Reviews

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