This hearty Hairy Bikers Pease Pudding recipe is a true taste of British tradition, made with simple ingredients like yellow split peas, a savory ham hock, onion, and carrot. This recipe creates a wonderfully thick, savory, and earthy purée, with a texture as smooth or as coarse as you like. It’s the classic accompaniment for boiled ham or gammon, making a generous batch perfect for a comforting family dinner.
Hairy Bikers 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 Hairy Bikers Pease Pudding
- Soak the peas: Place the yellow split peas into a large bowl. Cover them with plenty of cold water and leave them to soak overnight at room temperature. This step is essential for them to cook properly.
- Prepare for cooking: The next day, drain the soaked peas through a sieve and rinse them well under cold running water.
- Simmer the ingredients: Place the drained peas into a large, deep saucepan. Add the ham hock, the whole onion, and the whole carrot to the pot. Cover everything with fresh cold water so it is submerged by about 5cm (2 inches).
- Cook until tender: Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Use a spoon to skim off any white foam or scum that rises to the surface. Let the mixture simmer gently for about 2 hours, or until the peas are very soft and the ham is tender and falling away from the bone.
- Drain and separate: Carefully drain the cooked mixture through a colander set over a large bowl to reserve the flavorful cooking liquid. Remove the ham hock and set it aside on a plate. Discard the cooked onion and carrot, as they have already given their flavour to the dish.
- Blend the pudding: Tip the cooked peas back into the now-empty saucepan. Add the butter and a generous amount of freshly ground black pepper. Use an immersion (stick) blender to blend the peas until you reach your desired consistency—some prefer it perfectly smooth, others slightly coarse. Add a splash or two of the reserved cooking liquid if the mixture seems too thick.
- Serve hot: Check the seasoning, though it likely won’t need salt due to the ham. Serve the pease pudding hot alongside thick slices of the ham from the hock.
Recipe Tips
- Don’t Skip the Soaking: Soaking the dried split peas overnight is an essential first step. It rehydrates them, which drastically reduces the required cooking time and helps them to break down more evenly for a smoother, creamier texture.
- Cook with a Ham Hock: The secret to a deeply savory, traditional pease pudding is to cook it with a piece of cured pork like a ham hock or gammon joint. The meat and bone infuse the peas and the cooking water with a rich, salty flavour that you can’t get any other way.
- Skim Off the Scum: As the pot first comes to a boil, a layer of foam or “scum” will rise to the surface. Taking a moment to skim this off with a large spoon results in a cleaner-tasting and more appealing final dish.
- Control the Consistency: Everyone has their own preference for how thick pease pudding should be. By reserving the cooking liquid, you have complete control. Add it back a tablespoon at a time while blending until you achieve your perfect texture, from a thick, spreadable paste to a softer purée.
What To Serve Pease Pudding
Pease pudding is the classic, time-honoured partner to boiled or roasted ham and gammon. The savory, earthy flavour of the pudding perfectly complements the salty meat. It is also famously served cold as a sandwich filling, spread thickly inside a stottie cake (a type of bread bun from the North East of England) with slices of ham.
How To Store Pease Pudding Leftovers
- Refrigerate: Leftover pease pudding can be stored in an airtight container in the refrigerator for up to 4 days. It will become very thick and firm as it cools.
- Freeze: Pease pudding freezes exceptionally well. Allow the pudding to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a saucepan, adding a splash of water or milk to loosen the consistency if needed.
Hairy Bikers Pease Pudding 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 Fiber: 8g
- Sugars: 4g
- Protein: 15g
Frequently Asked Questions
- Do I have to use yellow split peas? Yes, for authentic, traditional pease pudding, yellow split peas are essential. Green split peas have a different, sweeter flavour profile and will result in a dish that is much closer to mushy peas.
- I forgot to soak the peas overnight! What can I do? If you’re short on time, you can do a “quick soak.” Place the peas in a saucepan, cover with water, and bring to a boil for 2 minutes. Remove from the heat, cover the pan, and let them stand for one hour. Drain and proceed with the recipe, but be aware you may still need a slightly longer simmering time.
- Can I make this vegetarian? To make a vegetarian version, omit the ham hock. Cook the peas with the onion and carrot in a good quality vegetable stock instead of plain water to add more flavour. You will likely need to add salt at the end of cooking. The flavour will be different from the traditional version but still delicious.
- What exactly is a ham hock? A ham hock, or gammon hock, is the joint that connects the pig’s foot to its leg. It’s a cut that is rich in skin, bone, and connective tissue, which makes it perfect for slow-cooking. As it simmers, it releases immense flavour and saltiness into stocks, soups, and dishes like this one.
Try More Recipes:
- Hairy Bikers Chicken Korma Recipe
- Hairy Bikers Beef Stew And Dumplings Recipe
- Hairy Bikers Pork Casserole Recipe
Hairy Bikers Pease Pudding Recipe
Description
A truly classic British recipe, this Hairy Bikers Pease Pudding is a savory, hearty, and comforting side dish from the North of England. Made by slow-cooking yellow split peas with a ham hock, the result is a thick, earthy purée that is the perfect accompaniment to 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 an immersion blender to your desired consistency, adding a splash of the reserved cooking liquid if it’s too thick.
- Serve: Serve the pease pudding hot with slices of the cooked ham.
