Pease Pudding
A comforting North East classic of smooth yellow split peas simmered with ham shank until thick, buttery, and spreadable.
- Prep
- 15 min
- Cook
- 120 min
- Total
- 135 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Large stockpot
- •Slotted spoon
- •Potato masher
- •Colander
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 8 g
- carbs
- 36 g
- fibre
- 11 g
- protein
- 24 g
- calories
- 310 kcal
Instructions
- 1
Place the ham shank, onion, carrot, celery, bay leaves, and peppercorns into a large stockpot.
- 2
Pour in the cold water to submerge the shank completely.
- 3
Bring to the boil over medium heat on the hob, skimming off any pale foam from the surface.
- 4
Add the rinsed yellow split peas and stir well to combine.
- 5
Reduce the heat to low, cover with a lid, and simmer gently for 90 minutes until the peas are soft.
- 6
Lift out the ham shank and set it on a board to cool slightly.
- 7
Remove and discard the onion, carrot, celery, and bay leaves using a slotted spoon.
- 8
Strain the pea mixture over a bowl, reserving any excess cooking liquor.
- 9
Beat the peas vigorously with a potato masher or wooden spoon until smooth and spreadable.
- 10
Stir in the softened butter and white pepper until fully melted and glossy.
- 11
Add splashes of reserved cooking liquor if the pudding is too dry.
- 12
Shred the warm ham from the bone and serve alongside the pease pudding.
Chef's tips
Yellow split peas do not require overnight soaking, but a thorough rinse removes excess surface starch. If your ham shank is very salty, soak it in cold fresh water for 2 hours before cooking to tame the brine.
Ingredient substitutions
- cured ham shank → smoked bacon hock
- unsalted butter → plant-based block butter
Storage
Keep in an airtight container in the fridge for up to 4 days.
Reheating
Reheat gently in a saucepan over low heat with a splash of water or stock, stirring constantly until piping hot.
Common mistakes to avoid
- •Adding salt early in cooking, which toughens the peas and makes them take longer to soften.
- •Discarding the cooking liquor before mashing, leaving no liquid to adjust a stiff pudding.
- •Boiling the peas vigorously on high heat instead of a gentle simmer, which can scorch the pan bottom.
Serving suggestions
Cooked Pease Pudding?
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