Pease Pudding
Traditional North East pease pudding made with yellow split peas, slow cooked until thick and smooth. Perfect served with ham or spread into stottie sandwiches.
Servings: 10
Equipment
- 1 Sieve
- 1 Large pan
- 1 Measuring Jug
- 1 Measuring scales
- 1 Wooden spoon
Ingredients
- 200 g yellow split peas
- 750 ml water
- 1 vegetable stock cube
- 1 onion
Instructions
- Rinse the yellow split peas under cold water until the water runs mostly clear.
- Add the split peas to a large saucepan with the peeled whole onion, water, and stock cube.
- Bring to a gentle simmer and cook for around 90 minutes, stirring regularly as the peas soften and thicken.
- Add a little extra water if needed during cooking, as split peas absorb a lot of liquid.
- Once the peas are soft, remove the onion and mash until thick and smooth.
- Season with salt and black pepper to taste.
- Serve warm with ham or gammon, or leave to cool for sandwiches and stotties.
Notes
- Some packets recommend soaking split peas overnight, but I do not usually find this necessary for pease pudding.
- Stir regularly towards the end of cooking as the mixture thickens and can catch on the bottom of the pan.
- A heavier plain saucepan worked better for me than a non-stick pan.
- Pease pudding thickens further as it cools.