Mark Hix

Pease pudding

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

Traditionally this is made by tying the dried split peas in muslin and boiling them with a ham joint. If you’ve boiled a ham, don’t discard the stock – use it here, or cook the two together. Flake pieces of cooked ham into the pudding for a bit of added texture.

Ingredients

  • 450 g (1 lb) dried yellow split peas
  • about 1 litre (1¾

Method

  1. Put the dried split peas in a bowl, cover with cold water and soak overnight.
  2. Drain and rinse the soaked split peas, then place in a large pan. Add enough ham or chicken stock to cover them generously and simmer for 1 hour or so until tender. Drain and tip into a large bowl.
  3. Add the egg and butter to the peas and mix well, seasoning with salt and pepp