United Kingdom kitchen

Pease Pudding

Name: Pease Pudding
Cuisine: United Kingdom
Ingredients: 1 uncooked ham hock or ham joint (from a butcher shop); 250–375 g dried yellow split peas; 1 knob of butter

British Cuisine Pease pudding, sometimes known as pease pottage or pease porridge, is a simmered pea preparation, which mainly consists of split yellow or carlin peas, water, salt and spices, often cooked with a bacon or ham joint. It is similar in texture to hummus (but harder to cut), light yellow in colour, with a mild taste. Pease pudding was tradition

PrepNot statedCookFollow stepsServesFlexibleLevelHome cook

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 12 method steps from beginning to end.
Measure and arrange all 3 listed ingredients.
Keep the recipe open and follow each step in order; the source does not state a total time.

Recipe notes & preparation tips

The amount of split peas added changes the consistency and the setting time.

Adapted from the source recipe's notes.

Step by step

Method

01
Put the ham hock in a pressure cooker and cover with water.
02
With the lid on bring to the boil (full pressure).
03
Lower the heat and simmer for 30–40 minutes.
04
Remove from the heat and release the pressure. Take out the hock and put to one side.
05
Add the split peas.
06
With the lid on, bring back to the boil.
07
Again lower the heat to a simmer (as low as possible).
08
Simmer for 25–30 minutes.
09
Remove from the heat and release the pressure.
10
Put the contents into a bowl with the butter, and mix with a balloon type whisk.
11
Leave to cool.
12
Serve on white bread or stottie cake, alone or with ham from the hock. Refrigerate when cool.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.0, credited to Bertrand Man; view original image record .