📝 About This Recipe
Deeply rooted in the culinary heritage of North East England, Pease Pudding is a smooth, savory legume spread that is the ultimate British comfort food. This recipe transforms humble yellow split peas into a velvety, rich accompaniment through slow-simmering with aromatic vegetables and a salty ham hock. Its earthy, slightly sweet flavor profile and buttery texture make it a legendary partner for roast meats and thick-cut sandwiches.
🥗 Ingredients
The Pulse Base
- 500 grams Yellow split peas (rinsed and soaked overnight)
- 2 liters Cold water (for soaking and initial boiling)
The Aromatic Braising Liquid
- 1 piece Smoked ham hock (approximately 750g to 1kg)
- 1 large Yellow onion (peeled and halved)
- 2 medium Carrots (roughly chopped)
- 1 large Celery stalk (roughly chopped)
- 2 pieces Bay leaves (fresh or dried)
- 6-8 pieces Whole black peppercorns
- 3 sprigs Fresh thyme
The Finishing Touches
- 50 grams Unsalted butter (softened)
- 1 large Egg (beaten (optional for traditional baked finish))
- 1/2 teaspoon Ground white pepper (to taste)
- to taste Sea salt (be careful as ham hock is salty)
👨🍳 Instructions
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1
Begin the day before by placing the yellow split peas in a large bowl, covering them with plenty of cold water, and leaving them to soak overnight. This ensures even cooking and a smoother texture.
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2
Drain and rinse the soaked peas thoroughly under cold running water until the water runs clear.
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3
Place the smoked ham hock in a large stockpot and cover with fresh water. Bring to a boil for 5 minutes, then drain and discard the water; this removes excess salt and impurities.
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4
Return the ham hock to the pot. Add the onion halves, carrots, celery, bay leaves, peppercorns, and thyme sprigs.
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5
Add the soaked split peas to the pot and pour in enough fresh water to cover everything by at least 2 inches (about 1.5 to 2 liters).
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6
Bring the liquid to a gentle boil, then immediately reduce the heat to a very low simmer. Skim off any grey foam that rises to the surface during the first 10 minutes.
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7
Cover the pot partially with a lid and simmer for 2 to 2.5 hours. Check occasionally to ensure the peas are always submerged, adding a splash of boiling water if necessary.
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8
The peas are ready when they have completely broken down into a soft, mushy consistency and the ham hock is falling off the bone.
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9
Carefully remove the ham hock and the large aromatic vegetables (onion, carrots, celery) and herbs from the pot. Set the ham aside for another use (it is delicious shredded into the pudding or served separately).
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10
Drain the peas through a fine-mesh sieve, reserving at least 1 cup of the flavorful cooking liquid.
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11
For a truly traditional texture, push the cooked peas through the sieve with a wooden spoon, or for a modern touch, use a food processor or immersion blender to purée until silky smooth.
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12
Stir in the softened butter and ground white pepper. If the mixture is too thick, add the reserved cooking liquid one tablespoon at a time until you reach a thick, spreadable consistency.
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13
Taste the pudding before adding any salt; the ham hock often provides enough salinity on its own.
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14
Optional Step: For a firmer 'pudding' that can be sliced, stir in a beaten egg, transfer the mixture to a greased ovenproof dish, and bake at 180°C (350°F) for 20-30 minutes until set.
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15
Serve warm as a side dish or allow to cool completely in a bowl; it will thicken significantly as it chills, becoming a perfect spread.
💡 Chef's Tips
Always soak your peas overnight; skipping this step leads to a gritty texture and much longer cooking times. If you don't have a ham hock, you can use a high-quality ham stock, but you will miss the deep smoky depth of the bone-in meat. Use white pepper instead of black pepper to maintain the uniform yellow color of the dish and provide a sharp, floral heat. Avoid salting the water at the beginning of cooking, as salt can toughen the skins of the pulses and prevent them from softening. If the pudding becomes too firm in the fridge, simply whisk in a little warm water or stock to loosen it back up before serving.
🍽️ Serving Suggestions
Serve thick slices of warm Pease Pudding alongside a traditional boiled gammon joint or roast pork. Spread it generously inside a 'Saveloy Dip'—a classic North East sandwich featuring a saveloy sausage, stuffing, and gravy. Enjoy it cold as a protein-rich dip with crusty sourdough bread or salty crackers. Pair with a crisp English Ale or a dry hard cider to cut through the richness of the legumes. Top with a few shards of the shredded ham hock and a sprinkle of fresh parsley for an elegant presentation.