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British

Pease Pudding

A thick, savoury Geordie pudding of yellow split peas simmered with smoked bacon and bay, then beaten smooth with butter and a little mace. Traditionally eaten with ham, on a stottie, or alongside boiled bacon.

SnacksLunch & dinner25g+ protein
90 min10 prep · 80 cookEasy714 kcalper serving
Pease Pudding

Method

  1. Put 100 g of dried yellow split peas in a bowl, pick out any grit, and cover with cold water by at least 5 cm. Leave to soak overnight, or for at least 8 hours, then drain and rinse under the tap until the water runs clear.
  2. Tip the drained peas into a small heavy saucepan with 400 ml of cold water, 50 g of smoked bacon or ham hock meat and 1 bay leaf. Bring slowly to the boil over a medium heat and skim off the grey foam that rises.
  3. Turn the heat right down, cover with the lid slightly ajar and simmer very gently for 1 hour to 1 hour 15 minutes, stirring every 15 minutes so the peas do not catch on the base. They are ready when they crush to a paste against the side of the pan with no chalky centre and most of the water has been absorbed.

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Per serving

714kcal
36gprotein
66gcarbs
35gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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