📝 About This Recipe
A cornerstone of North East English heritage, this silky, savory pulse pudding is the soul mate of boiled ham and fresh stottie cakes. Slow-cooked yellow split peas are transformed into a thick, buttery spread infused with the smoky essence of ham hock and aromatic root vegetables. It is a humble yet deeply satisfying British classic that represents the pinnacle of traditional comfort food.
🥗 Ingredients
The Pulse Base
- 500 grams Yellow split peas (dried, soaked overnight and rinsed)
Aromatics & Braising Liquid
- 1 piece Smoked ham hock (approximately 750g-1kg, unsmoked can be used if preferred)
- 1 large Yellow onion (peeled and halved)
- 1 large Carrot (peeled and cut into chunks)
- 1 large Celery stalk (cut into chunks)
- 2 pieces Bay leaves (fresh or dried)
- 6-8 whole Black peppercorns
- 3 sprigs Fresh thyme
- 2 liters Cold water (enough to cover the hock)
Finishing Touches
- 50 grams Unsalted butter (chilled and cubed)
- 1 large Egg (beaten (traditional binder for steaming))
- 1/4 teaspoon Mace (ground)
- to taste Salt and white pepper (be careful with salt as the ham hock is salty)
👨🍳 Instructions
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1
Begin by soaking the yellow split peas in plenty of cold water for at least 8 hours or overnight. This ensures an even texture and reduces the cooking time.
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2
Place the ham hock in a large deep stockpot. Cover with cold water, bring to a boil, then drain and rinse. This 'blanching' step removes excess salt and impurities from the meat.
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3
Return the ham hock to the pot. Add the onion, carrot, celery, bay leaves, peppercorns, and thyme. Pour in 2 liters of fresh water (or enough to fully submerge the hock).
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4
Bring to a gentle simmer. Skim off any foam that rises to the surface with a slotted spoon. Cover and simmer gently for 1 hour and 30 minutes.
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5
Drain the soaked split peas and add them to the pot with the ham hock. Continue to simmer for another 45-60 minutes until the peas are very soft and starting to break apart.
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6
Carefully remove the ham hock and the large vegetable chunks from the pot. Set the hock aside to cool slightly (the meat can be shredded and used for sandwiches).
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7
Drain the peas through a fine-mesh sieve, but be sure to reserve at least 2 cups of the flavorful cooking liquid.
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8
Transfer the cooked peas to a food processor or use a potato masher. Blend or mash until relatively smooth but still retaining a little bit of rustic texture.
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9
Stir in the cubed butter and the ground mace while the peas are still hot, allowing the butter to melt and emulsify into the mixture.
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10
Once the mixture has cooled slightly, stir in the beaten egg. This provides the classic 'pudding' set when reheated or steamed.
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11
Season with white pepper and a little salt if necessary (taste first, as the ham stock is naturally salty).
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12
For the traditional finish, tie the mixture in a clean, floured pudding cloth or place in a greased pudding basin. Steam for 30 minutes to set the pudding into a firm, sliceable mound.
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13
Turn the pudding out onto a warm dish and serve immediately, or allow to cool and set in the fridge to be sliced later.
💡 Chef's Tips
Always soak your peas overnight; skipping this step leads to a grainy texture that never truly softens. If the mixture looks too dry after mashing, add a splash of the reserved cooking liquid until it reaches the consistency of thick mashed potatoes. Ground mace is the 'secret' ingredient that provides the authentic British flavor profile—don't substitute it with nutmeg if you can help it. To make it vegan, omit the ham hock and use a high-quality vegetable stock with a teaspoon of smoked paprika for that essential smoky note. Be cautious with salt; the ham hock releases a significant amount of sodium into the peas during the long simmer.
🍽️ Serving Suggestions
Serve thick slices alongside hot boiled gammon and parsley sauce for the ultimate Sunday feast. Spread generously on a 'Stottie cake' (a flat North East bread) with thick slices of cold ham and English mustard. Pair with a crisp, dry British cider or a dark malty ale to cut through the richness of the pulses. Use leftovers as a base for a thick pea and ham soup by thinning it out with more of the reserved ham stock. Serve as a side dish to roast pork with plenty of crackling and apple sauce.