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Pease pudding
Soft yellow split pea purée from the North East
Pease pudding is the thick yellow split pea spread of Newcastle and the North East, eaten in a stottie cake with ham or simply with buttered bread, and the 'pease pudding hot, pease pudding cold' of the nursery rhyme. It was traditionally boiled in a cloth beside a ham; this plant-based version is simmered with onion, bay and a little smoked paprika for the savoury depth. Chef's tip: soak the split peas overnight; unsoaked peas take hours and cook unevenly.
- Total time
- 100 min
- Difficulty
- easy
- Serves
- 6
Ingredients
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Method
0/4 doneStep 1: Drain and rinse the 10 ½ oz yellow split peas. Put them in a pan with the 1 onion, 2 bay leaves and 4 ¼ cups water and bring to the boil, skimming off the foam.
10 minStep 2: Simmer gently, part-covered, for 60–80 minutes, stirring now and then, until the peas collapse and the water is absorbed. Top up with a splash of water if it catches.
75 minStep 3: Remove the onion and bay. Beat in the 2 tbsp olive oil or vegan butter, ¼ tsp smoked paprika, 1 tsp salt and ½ tsp white pepper. A common mistake is leaving it too wet; it should be thick enough to hold a spoon upright, as it firms more when cold.
5 minStep 4: Serve hot as a side, or chill and spread thickly in bread. It keeps 4 days in the fridge.
2 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 12 g
- Carbs
- 32 g
- Fat
- 2 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pease pudding take?
- About 100 minutes in total: 10 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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