Pudding with mushy peas and bacon
2 servings
30 minutes
Pea puree and bacon pudding is an original dish of European cuisine that combines the tenderness of dough with the rich flavor of smoked bacon and the freshness of green peas. This treat can be considered a echo of traditional British Yorkshire puddings, which were originally served as a side dish to meat dishes. The light, airy dough is baked to a golden crust and then complemented by velvety pea puree with hints of mint and lemon juice. Crispy bacon adds crunch and zest, making the dish balanced in texture and flavor. This pudding is perfect as an appetizer or as an unusual side dish to a main course, especially when paired with meat or fresh vegetables.
1
Mix 75 grams of flour, 50 ml of milk, 1 egg, and a pinch of salt until smooth and let it sit covered for 30 minutes.
- Wheat flour: 75 g
- Milk: 80 ml
- Chicken egg: 1 piece
- Salt: pinch
2
Mash a mixture of canned peas (50 g) and green peas (50 g) with a fork to the desired consistency (a blender can be used for a smooth texture), adding 30 ml of milk (or to the desired puree consistency), 0.5 teaspoon of chopped or dried mint, salt, and lemon juice to taste.
- Canned green peas: 50 g
- Green peas: 50 g
- Milk: 80 ml
- Fresh mint: 0.5 teaspoon
- Salt: pinch
3
Fry the bacon in a dry pan until golden brown, cool on a paper towel to drain excess fat, and cut into small pieces.
- Bacon: 150 g
4
Place 1 teaspoon of butter in each mold, put them in an oven preheated to 200 degrees, and wait for the butter to start boiling (about 2 minutes), then pour the batter halfway up the mold and bake for 15-20 minutes.
- Butter: 1 teaspoon
5
Take out the puddings, top with pea puree, sprinkle with bacon and whole peas, and serve immediately.