Vegetable
Surrey, England
Sometimes known as Windsor Bean Pudding, even in Surrey, because broad beans were often referred to as Windsor Beans in the past. Originally this pudding was boiled in a cloth rather than baked.
Serves 4-6
1Lb / 450g Young broad beans, shelled weight
Salt and pepper
2tsp / 10g Fresh parsley or winter savoury, finely chopped
2 Egg yolks
1oz / 30g Butter, melted
2oz / 30g Breadcrumbs, soaked in 3tbs / 45ml single cream
Fresh parsley or winter savoury - chopped for garnish
Butter - for dotting
Preheat the oven to 180 ºC / 350 ºF / Gas 4.
Cook the broad beans in boiling water until tender. Allow to cool a little, then sieve or process through a blender, adding a little of the cooking water if the mixture seems too stiff.
Season to taste, then stir in the herbs, egg yolks, butter and breadcrumbs. Combine the mixture well together and turn into a buttered ovenproof dish.
Dot the top with a little butter and cook for 20-30 minutes. Serve garnished with chopped herbs, as an accompaniment to roast meat, especially pork, ham or gammon.