Pease Pudding

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…

Ingredients

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

Steps

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 with the butter, and mix with a balloon type whisk.
11. Leave to cool.
12. Serve on white bread or stottie cake, alone or with ham from the hock. Refrigerate when cool.

More recipes with ham, split peas or butter

Adapted from “Pease Pudding” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.