Pease Pudding
6 people
08h 15
02h 00Pease pudding is a firm favourite in the North East of England! If you have never tried it before, why not give this pease pudding recipe a whirl?! Not to be confused with mushy peas, this savoury side dish is delicious when served with sliced ham or cooked gammon and can also be used as the base of a soup.
Ingredients and Method
Ingredients
- 500g yellow split peas
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 bay leaf
- 1 tbsp malt vinegar
- 1500ml vegetable or chicken stock
Method
- Wash the yellow split peas and place into a medium sized mixing bowl then cover the peas with water and leave overnight.
- Heat the oil in a saucepan and gently fry the onion on a low heat until soft.
- Drain the peas and add to the saucepan with the bay leaf and cover with about a litre of the stock. Bring to the boil and then simmer for around 2hours or until the peas are soft, adding the remaining stock when needed.
- Remove the bay leaf before blitzing it in a blender until slightly smooth. Stir in the vinegar, season and serve with gammon steak.
- Top Tip: We added parched peas to the dish – these are made by simply soaking the yellow split peas in water overnight then simmering for a couple of hours and adding a couple of tablespoons of malt vinegar.
