This traditional pease pudding recipe is made with yellow split peas, a ham hock, onion, carrot, and butter. Simmered low and slow, it creates a thick, savoury purée that pairs perfectly with boiled ham or gammon. Ready in just over 2 hours and serves 6.
I make this every time I cook a gammon joint, and the leftovers are just as good spread cold on a stottie cake the next day.
Pease Pudding Ingredients
- 500g (1lb 2oz) yellow split peas
- 1 unsmoked ham hock or gammon joint (about 750g/1lb 10oz)
- 1 large onion, peeled
- 1 large carrot, peeled
- 50g (2oz) butter
- Freshly ground black pepper
How to Make Pease Pudding
- Soak the peas: Place the yellow split peas in a large bowl, cover with plenty of cold water, and leave to soak overnight. This step is essential for even cooking.
- Rinse and drain: The next day, drain the soaked peas through a sieve and rinse well under cold running water.
- Simmer with the ham: Place the drained peas in a large saucepan with the ham hock, whole onion, and whole carrot. Cover with fresh cold water by about 5cm (2 inches) and bring to the boil.
- Cook until soft: Reduce the heat to a gentle simmer and skim off any foam that rises to the surface. Cook for about 2 hours, or until the peas are very soft and the ham is falling off the bone.
- Drain and separate: Drain through a colander set over a large bowl to reserve the flavourful cooking liquid. Remove the ham hock and set aside. Discard the onion and carrot.
- Blend the pudding: Return the peas to the pan and add the butter and a generous amount of black pepper. Blend with a stick blender to your preferred consistency, adding a splash of reserved cooking liquid if too thick.
- Serve: Taste for seasoning. Serve the pease pudding hot alongside thick slices of the ham from the hock.
What Is the Secret to Perfect Pease Pudding?
- Soak overnight: Soaking the split peas overnight is essential. It softens them so they break down evenly into a smooth, creamy purée during cooking.
- Use a ham hock: The real secret is cooking the peas with a ham hock or gammon joint. The bone and meat infuse the peas with a deep, savoury flavour you cannot replicate with stock alone. If you enjoy ham dishes, try our Hairy Bikers Pea and Ham Soup too.
- Skim the foam: As the pot comes to the boil, skim off the white foam with a large spoon. This gives a cleaner-tasting, more appealing finish.
- Save the cooking liquid: Reserve the liquid after draining. Add it back a splash at a time while blending to control the thickness, from a spreadable paste to a softer purée.
What Should You Serve on the Side?
Pease pudding is the classic partner to boiled or roasted ham and gammon. The earthy, savoury flavour of the pudding cuts through the saltiness of the meat beautifully. It is also traditionally served cold as a sandwich filling, spread thickly inside a stottie cake with slices of ham.
For a full traditional spread, serve it alongside Hairy Bikers Yorkshire Pudding and a simple gravy. It also works well as a side with roast pork belly or sausages.
Does This Keep Well?
Pease pudding keeps brilliantly. Store leftovers in an airtight container in the fridge for up to 4 days. It will thicken considerably as it cools, which makes it ideal for spreading cold on sandwiches.
It also freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently in a saucepan, adding a splash of water to loosen the consistency.
Nutrition Facts
- Serving Size: 1 serving (recipe makes approx. 6)
- Calories: 230 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 350mg
- Total Carbohydrate: 22g
- Dietary Fibre: 8g
- Sugars: 4g
- Protein: 15g
Frequently Asked Questions
Do I have to use yellow split peas? Yes. Yellow split peas give the authentic colour and earthy flavour. Green split peas taste sweeter and will produce something closer to mushy peas.
Is pease pudding healthy? Yes. It is naturally high in protein and fibre, low in fat, and a good source of slow-release energy. Homemade versions are much healthier than shop-bought.
Can I make pease pudding without meat? Yes. Replace the ham hock with a good vegetable stock and add salt at the end. The flavour will differ but it still makes a satisfying dish.
How does the Hairy Bikers’ pease pudding compare to Mary Berry’s? The Hairy Bikers cook their peas directly with a whole ham hock for deep flavour, while Mary Berry uses a more refined approach with eggs and muslin. Both are traditional but the Bikers’ method is simpler and more rustic.
Can I make pease pudding in a slow cooker? Yes. Soak the peas overnight, then add everything to the slow cooker on low for 6 to 8 hours. Blend at the end with butter and pepper as normal.
Try More Recipes:
- Hairy Bikers Pea and Ham Soup Recipe
- Hairy Bikers Beef Stew and Dumplings Recipe
- Hairy Bikers Leek and Potato Soup Recipe
Hairy Bikers Pease Pudding Recipe
Description
This traditional pease pudding recipe from the Hairy Bikers is made with yellow split peas simmered with a ham hock, onion, and carrot. Blended with butter and black pepper, it makes a thick, savoury purée that is the perfect side for boiled ham or gammon.
Ingredients
Instructions
- Soak Peas: Soak the yellow split peas in plenty of cold water overnight.
- Simmer: Drain and rinse the soaked peas. Place them in a large pan with the ham hock, whole onion, and whole carrot. Cover with cold water and bring to a boil. Reduce heat, skim any foam, and simmer gently for about 2 hours until the peas are very soft.
- Drain: Drain the contents through a colander, reserving the cooking liquid. Discard the onion and carrot. Set the ham hock aside.
- Blend: Return the cooked peas to the pan. Add the butter and a generous amount of black pepper. Blend with a stick blender to your desired consistency, adding a splash of the reserved cooking liquid if too thick.
- Serve: Serve the pease pudding hot with slices of the cooked ham.
