Pease Pudding

6 people
08h 15
02h 00

Pease pudding is a firm favourite in the North East of England! If you have never tried it before, why not give it a whirl?! Delicious when served with ham and can also be used as the base of a soup.

Ingredients and Method


  • 500g Yellow split peas
  • 2 tbsp Vegetable oil
  • 1 Onion, finely chopped
  • 1 Bay leaf
  • 1 tbsp Malt vinegar
  • 1500ml Vegetable or chicken stock


  1. Wash the peas and place into a medium sized mixing bowl then cover the peas with water and leave overnight.
  2. Heat the oil in a saucepan and gently fry the onion on a low heat until soft.
  3. Drain the peas and add to a sauté pan 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.
  4. Remove the bay leaf before blitzing it in a blender until slightly smooth. Stir in the vinegar, season and serve with gammon steak.
  5. Top Tip: We added parched peas to the dish – these are made by simply soaking the peas in water overnight then simmering for a couple of hours and adding a couple of tablespoons of malt vinegar.

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