📝 About This Recipe
A cornerstone of North East English heritage, this silky, savory legume spread is the ultimate comfort food. Traditionally simmered with a ham hock to infuse it with deep, smoky undertones, our Pease Pudding boasts a velvety texture and a comforting, earthy sweetness. Whether spread thick on a crusty roll or served as a rustic dip, it’s a timeless British classic that turns humble split peas into a gourmet experience.
🥗 Ingredients
The Legume Base
- 500 grams Yellow split peas (dried, rinsed and soaked overnight)
The Flavor Infusion
- 1 piece Smoked ham hock (approximately 750g-1kg, bone-in)
- 1 large Yellow onion (peeled and halved)
- 1 large Carrot (peeled and cut into large chunks)
- 3 pieces Bay leaves (fresh or dried)
- 10 whole Black peppercorns (cracked slightly)
- 3 sprigs Fresh thyme
The Finish
- 50 grams Unsalted butter (softened)
- 1/2 teaspoon Ground white pepper (to taste)
- 1/4 teaspoon Sea salt (only if needed, as ham is salty)
- 1/8 teaspoon Nutmeg (freshly grated)
👨🍳 Instructions
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1
Begin by soaking the yellow split peas in a large bowl of cold water for at least 8 hours or overnight. This ensures even cooking and a smoother final texture.
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2
Place the smoked ham hock in a large stockpot and cover with fresh cold water. Bring to a boil, then immediately drain the water and rinse the hock; this removes excess salt and impurities for a cleaner flavor.
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3
Return the hock to the pot. Add the onion halves, carrot chunks, bay leaves, peppercorns, and thyme sprigs. Pour in 2 liters of fresh water, or enough to fully submerge the hock.
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4
Bring the pot to a gentle simmer over medium heat. Skim off any gray foam that rises to the surface with a slotted spoon.
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5
Drain and rinse the soaked split peas, then add them to the pot with the ham hock and aromatics.
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6
Reduce the heat to low, cover with a lid slightly ajar, and simmer gently for 2 to 2.5 hours. Stir occasionally to prevent the peas from sticking to the bottom of the pot.
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7
The dish is ready when the peas have completely broken down into a thick, mushy consistency and the ham is falling off the bone.
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8
Carefully remove the ham hock and set it aside on a plate. Discard the onion, carrot, bay leaves, and thyme stalks.
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9
Using a fine-mesh sieve or a colander, drain the peas, but be sure to reserve at least 2 cups of the flavorful cooking liquid.
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10
For a traditional texture, mash the peas vigorously with a wooden spoon or potato masher. For a modern, silky spread, pulse them in a food processor until smooth.
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11
Beat in the softened butter, white pepper, and nutmeg. The butter adds a luxurious sheen and rounds out the saltiness of the ham.
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12
Slowly fold in small amounts of the reserved cooking liquid until you reach your desired consistency; it should be thick like a spread but still moist.
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13
Taste the pudding. It likely won't need salt due to the ham, but adjust if necessary. Shred some of the ham meat from the hock and fold a few tablespoons back into the pudding if desired.
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14
Transfer to a bowl and smooth the top. Let it cool slightly; it will firm up as it sits, reaching its iconic 'pudding' state.
💡 Chef's Tips
Always soak your peas overnight; skipping this step results in a grainy texture that never quite softens. Do not add salt at the beginning of cooking, as salt can toughen the skins of the peas and make them take longer to soften. If the pudding becomes too thick after cooling, simply whisk in a tablespoon of warm water or stock to loosen it back up. For a vegetarian version, omit the ham hock and use a high-quality vegetable stock with a teaspoon of smoked paprika to mimic the smokiness. Use white pepper instead of black pepper to maintain the beautiful golden hue of the dish without dark flecks.
🍽️ Serving Suggestions
Serve warm as a thick spread inside a 'Saveloy Dip'—a classic North East sandwich with a smoked sausage and gravy. Enjoy cold as a rustic dip alongside crunchy sea-salt crackers and pickled onions. Pair with a pint of dark ale or a crisp English cider to cut through the richness of the legumes. Spread generously over thick-cut toasted sourdough and top with a poached egg for a hearty breakfast. Serve as a side dish to roast pork or boiled bacon, acting as a savory alternative to mashed potatoes.