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Pease pudding

Pease pudding served with ham and bread

Pease pudding

Name: Pease pudding
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: 6
Ingredients: 500g yellow split peas; 2 tbsp olive oil; 1 onion finely chopped; 1 carrot chopped; 1 bay leaf; 1 thyme sprig; 1 tbsp malt vinegar; 30g butter

Esther Clark

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Serves 6

Easy

Prep: 10 mins

Cook: 2 hrs and 45 mins

plus overnight soaking

A star rating of 4.3 out of 5.7 ratingsRate

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Serve this comforting side dish with cooked meats, such as ham. Traditionally, this classic British dish is simply made using yellow split peas, water and spices

Gluten-free

Vegetarian

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Esther's tips for making pease pudding:

I always give the yellow split peas plenty of time to cook until they're completely soft. It makes all the difference to the final texture, giving the pudding a smooth, creamy consistency that's easy to mash or blend.
Pease pudding is ideal for making ahead. I often cook a batch in advance and keep it in the fridge for up to three days, where it thickens as it cools. When reheating, Just add a splash of stock or water to loosen it to your preferred consistency.
If I want to add a little extra flavour, I'll stir in little fresh thyme or chopped parsley at the end of cooking.
Pease pudding is traditionally served alongside ham or gammon, but it's equally delicious spread generously in sandwiches or served with sausages and seasonal vegetables for a comforting meal.

Ingredients

Nutrition

Units:

MetricUS

500g yellow split peas
2 tbsp olive oil
1 onion

finely chopped
1 carrot

chopped
1 bay leaf
1 thyme

sprig
1 tbsp malt vinegar
30g butter

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Nutrition: Per serving

kcal433
fat10g
saturates4g
carbs58g
sugars5g
fibre10g
protein22g
salt1.01g

Method

step 1

Tip the peas into a bowl, cover with cold water and leave to soak overnight.
step 2

Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
step 3

Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.

Esther Clark

Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes

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A star rating of 4.3 out of 5.7 ratings

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