Ingredients:
500 g dried split peas, soaked overnight
1 onions, finely chopped
1 sprig fresh rosemary
2 eggs, lightly beaten
30 g butter, softened
1/2 teaspoon white pepper
salt
2 tablespoons malt vinegar
Directions:
Preheat oven to 350F.
Brush a 4-cup ovenproof dish with melted butter or oil.
Place first three ingredients in a large saucepanand cover with water; place lid on saucepan and cook over gentle heat until the peas start to split.
Drain peas and discard rosemary; mash and add remaining ingredients and blend until smooth.
Pour mixture into dish; place into a larger baking pan and fill that pan with water to come halfway up the side.
Bake for 30 to 45 minutes or until pudding sets.
Serve warm.
Servings: 4
Time preparation: 10 min.
Time total: 130 min.