Traditional Northern English Pease Pudding

• Pea500g dried split peas
• Salt1 teaspoon fine sea salt
• Onion1 medium onion, finely chopped
• Butter50g unsalted butter
• Broth1.5 litres water or vegetable broth
• Ham150g diced smoked ham
• Pepper½ teaspoon freshly ground black pepper

How to Make It

• 1

  Begin by thoroughly rinsing 500g of dried yellow split peas under cold water. Place them in a large bowl, cover generously with fresh cold water, and allow them to soak overnight for at least 8 hours; this significantly reduces cooking time.

• 2

  Once soaked, drain the peas and rinse them again. Transfer the peas to a large saucepan along with 1.5 litres of fresh cold water or vegetable stock. For authentic flavour, add 1 medium onion, chopped.

• 3

  Bring the mixture to a boil, then immediately reduce the heat to very low. Cover the pan and simmer gently for 1.5 to 2 hours, stirring occasionally to prevent sticking, until the peas are very tender and beginning to break down.

• 4

  Remove any onion pieces if you prefer a smooth pudding.

• 5

  Drain off any excess liquid from the cooked peas, but do reserve a little in a separate cup in case you need to adjust the consistency later. Return the peas to the pan.

• 6

  Add 50g of unsalted butter to the peas. Mash them vigorously with a potato masher, or for an even smoother consistency, use a stick blender until the pudding is wonderfully creamy and uniform.

• 7

  Stir in 150g of diced smoked ham. Taste the pease pudding and season it with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper. If it seems too thick for your liking, gradually stir in a spoonful or two of the reserved cooking liquid or a little hot water until it reaches your desired thick, yet spreadable consistency.

• 8

  Serve your traditional pease pudding warm. It's an exquisite accompaniment to roast gammon, classic British sausages, or traditional faggots, providing a beautiful contrast to rich, salty meats.