Stottie with Pease Pudding and Ham
Thick slices of savoury ham, creamy yellow pease pudding, and fiery English mustard packed into a chewy North East stottie cake.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •Medium saucepan
- •Potato masher
- •Bread knife
- •Chopping board
- •Sieve
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 14 g
- carbs
- 56 g
- fibre
- 9 g
- protein
- 32 g
- calories
- 485 kcal
Instructions
- 1
Rinse the soaked yellow split peas under cold running water and drain well.
- 2
Place the split peas, ham stock, and bay leaf into a medium saucepan on the hob.
- 3
Bring to a gentle boil, then reduce the heat and simmer uncovered for 35 to 40 minutes until completely tender.
- 4
Drain off any excess cooking liquid through a sieve and discard the bay leaf.
- 5
Mash the hot peas with 25g butter, white pepper, and black pepper until thick and smooth.
- 6
Allow the pease pudding to cool for 10 minutes so it firms into a spreadable paste.
- 7
Slice the stottie cake horizontally in half through the middle with a sharp bread knife.
- 8
Spread the softened butter evenly across both cut surfaces of the stottie.
- 9
Spread the English mustard across the bottom half of the bread.
- 10
Spoon a generous, thick layer of warm pease pudding over the mustard.
- 11
Lay the thick slices of carved ham over the pease pudding and press the top bread crust down firmly.
- 12
Slice the sandwich into four wedges and serve warm or at room temperature.
Chef's tips
Soaking the yellow split peas cuts cooking time and ensures a smooth, creamy texture. If pease pudding feels too wet after mashing, simmer it over low heat for 2 minutes while stirring constantly. Traditional stottie has a heavy, chewy crumb with a pale, flat crust.
Ingredient substitutions
- stottie cake → thick-crusted white bloomer or ciabatta
- cooked ham → slow-cooked pulled gammon hock
Storage
Store leftover pease pudding in an airtight container in the fridge for up to 3 days; assemble sandwiches fresh.
Reheating
Reheat leftover pease pudding in a saucepan over gentle heat with a splash of hot water before assembling.
Common mistakes to avoid
- •Using unsoaked peas, which results in a gritty, grainy pease pudding.
- •Leaving the pease pudding too wet, which makes the bottom of the stottie soggy.
- •Over-salting the peas before tasting, as ham stock and cured ham already contain plenty of salt.
Serving suggestions
Cooked Stottie with Pease Pudding and Ham?
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