Pease Pudding
A thick, savoury purée of yellow split peas from the North East of England, traditionally spread in a stottie with ham.
- Prep
- 10 min
- Cook
- 1 hr 30 min
- Serves
- 6
- Level
- Easy
Pease pudding is simple, cheap and very filling. Yellow split peas are simmered until they collapse, then beaten with butter and plenty of pepper.
Cooking the peas in ham stock gives the best flavour, but vegetable stock works well too.
Pease Pudding
1 hr 40 min total · approx. 210 kcal per serving
Ingredients
Servings
Method
- Drain the peas and put them in a pan with the onion, bay leaf and stock.
- Bring to the boil, skim off any foam, then simmer gently for 1–1½ hours until very soft, adding a splash of water if it gets too dry.
- Remove the onion and bay leaf. Beat in the butter and pepper, or blitz with a stick blender for a smoother finish.
- Season with salt, then leave to cool and firm up. Serve with ham and bread.
Cook's noteIt keeps in the fridge for 4 days and firms up as it cools, so it slices neatly.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
