Pease Pudding

Name: Pease Pudding
Cook time: 70 min
Total time: 70 min
Yield: 6 servings
Cuisine: British
Ingredients: 500g Dried Split Yellow Peas, rinsed; 1.2 l Ham Stock, from boiling a ham hock/gammon; 1 medium Onions, peeled and halved; 1 Bay Leaves; 25g Unsalted Butter; 1/2 tsp Salt, fine, adjust to taste; 1/2 tsp Pepper (Black), freshly ground

Pease pudding is a creamy, comforting British spread made from slow-simmered yellow split peas flavored with savory ham stock and aromatic onion and bay. It’s silky, richly flavored, and perfect spooned onto warm toast or served alongside cold cuts and pickles. Simple to make, it develops a deep, hearty taste as the peas break down and the butter enriches the texture.

Pease pudding is a creamy, comforting British spread made from slow-simmered yellow split peas flavored with savory ham stock and ... Show more

Traditional British Recipe

Health Grade

S+ · Outstanding

Time

1 hr10 min

Price

0,83 €

Calories

156 kcal

low calorie

healthy

easy

one pot

Method

Rinse the peas

Tip the dried split yellow peas into a colander, pick through them quickly for any bits of grit or discoloured peas, then rinse well under cold running water until the water runs mostly clear.

Prep the onion

Trim the ends from the onion, peel it, and cut it in half through the root so the halves stay together while they cook. Set the bay leaf aside so it is ready to go into the pot.

Simmer the peas

Put the rinsed peas into a large heavy saucepan or pot and pour in the ham stock. Add the onion halves and bay leaf, then bring everything up to a boil over medium-high heat. Skim off any foam from the surface if you see it, lower the heat to a gentle simmer, and cook partially covered for 45 minutes, stirring from time to time so the peas do not catch on the bottom. The peas should be very soft and starting to fall apart; if they are still a little firm, keep simmering for 10-15 minutes more.

Drain and dry

Lift out and discard the onion and bay leaf. If there is a lot of liquid left in the pot, drain the peas well, but save a little of the cooking liquid in case you want to loosen the pudding later. Return the peas to the pan and stir over low heat for 1-2 minutes so any excess moisture cooks off and the texture becomes thicker and more pudding-like.

Beat until smooth

Add the unsalted butter to the hot peas and mash or beat everything together with a wooden spoon or potato masher until the mixture is as smooth or as rustic as you like. If it feels too thick, stir in a splash of the reserved cooking liquid until it becomes soft, creamy, and easy to spoon.

Season to taste

Stir in the salt and pepper, then taste and adjust if needed. The finished pease pudding should taste savoury, buttery, and lightly peppery without being overly salty.

Serve warm

Spoon the pease pudding into a warm serving bowl, or serve it straight alongside ham, gammon, sausages, or roast meat. If it firms up while standing, loosen it with a spoonful of hot water or a little more stock before bringing it to the table.