dried yellow split peas
sea salt flakes
Rinse the peas under cold water, cover with hot water and allow them to soak for 20 minutes.
Heat half the butter in a frying pan and sauté the onion, thyme and bay leaf for 15 minutes over a low flame.
Stir the peas into the pan.
Pour in 1 litre of water and allow the mixture to boil.
Summer for 30-40 minutes until the peas soften.
After the peas are soft and the liquid had reduced well, take the bay leaf out of the mixture and blend the peas with a hand blender until a thick puree is formed.
Stir in the butter, nutmeg and egg.
Season with salt and black pepper.
Wrap the mixture in muslin and place this in cold water.
Bring the water to a simmer and cook for an hour.
After an hour, take the pudding of the stove and put in a serving bowl.
Serve with ham and enjoy!