Peas Pudding

Ages: 4 months and up
Ingredients
4 ounces (100 g) yellow split peas, washed and soaked overnight
1⁄2 small onion, cut in half
1 small parsnip, peeled and roughly sliced
1 carrot, peeled and roughly sliced Sprigs of fresh parsley and thyme
1 pint water
1 ounce (25 g) butter
Directions
Before soaking the peas overnight, rinse them in several changes of cold water, then cover with fresh water. Using the water the peas were soaked in, make up to one pint with fresh water. Put this in a saucepan with the
peas, onion, carrot, parsnip and herbs. (All the vegetables will be removed later so do not chop finely.) Bring to a boil, then lower the heat and simmer for about 45 minutes or until the peas are mushy and very
tender. Drain off the water and remove the vegetables and herbs, leaving the peas in the pan. Add the butter and beat into a soft puree with a spoon. Serve warm. Note: This is a traditional British dish served to adults as well. Try adding cooked brown rice and serving to the whole family.