Pease pudding
By Esther Clark
Contains pork – recipe is for non-Muslims/non-pork eaters.
Serve this comforting side dish with cooked meats, such as ham. Traditionally, this classic British dish is simply made using yellow split peas, water and spices
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Prep:10 mins
Cook:2 hrs 45 mins
plus overnight soaking - Serves 6
- Easy
Nutrition per serving
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kcal 433
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fat 10g
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saturates 4g
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carbs 58g
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sugars 5g
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fibre 10g
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protein 22g
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salt 1.01g
Ingredients
- 500g yellow split peas
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, chopped
- 1 bay leaf
- 1 thyme sprig
- 1 tbsp malt vinegar
- 30g butter
Method
Tip the peas into a bowl, cover with cold water and leave to soak overnight.
Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.
