Cookbook:Pease Pudding

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Cookbook | Ingredients | Recipes | British Cuisine

Pease pudding, sometimes known as pease pottage or pease porridge, is a simmered pea preparation, which mainly consists of split yellow or carlin peas, water, salt and spices, often cooked with a bacon or ham joint. It is similar in texture to hummus (but harder to cut), light yellow in colour, with a mild taste. Pease pudding was traditionally produced in England, especially in the industrial Northern areas, though it is now widely available, often in butcher's shops (due to the bacon connection). It is often served with ham and stottie cakes.


  • 1 uncooked ham hock or ham joint (from a butcher shop)
  • 250-375 g dried yellow split peas
  • Knob of butter


  1. Put the Ham Hock in a pressure cooker and cover with water.
  2. With the lid on bring to the boil (full pressure).
  3. Lower the heat and simmer for 30-40 minutes.
  4. Remove from the heat and release the pressure, Take out the hock and put to one side.
  5. Add the split peas.
  6. With the lid on bring back to the boil.
  7. Again lower the heat to a simmer (as low as possible).
  8. Simmer for 25-30 minutes.
  9. Remove from the heat and release the pressure.
  10. Put the contents into a bowl and mix with a balloon type whisk with a knob of butter.
  11. Leave to cool.
  12. Serve on white bread or stottie cake, alone or with ham from the hock. Refrigerate when cool.

Notes, tips, and variationsEdit

  • The amount of split peas added changes the consistency and the setting time.