🇬🇧 United Kingdom · Food
Traditional Northern English Pease Pudding
By eatmundo · July 6, 2026
🇬🇧 UKA classic Northern English accompaniment, Pease Pudding is a savory, thick purée made from yellow split peas. Often served with roasted or boiled ham, its earthy, slightly smoky flavour and creamy texture make it a delightful and comforting side dish or a robust component of a meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by thoroughly rinsing 250g 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 500ml of fresh cold water or vegetable stock. For authentic flavour, you can add half a small onion, roughly chopped, and a small piece of smoked ham hock (about 100g).
- 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. The ham hock should be easily removed at this stage.
- 4
If you used a ham hock for flavour, carefully remove it from the peas and set it aside. You can shred the meat for another dish or discard it, as its main purpose here was to infuse a smoky, savoury depth into the peas.
- 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 25g 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
Taste the pease pudding and season it generously with salt and 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.
Frequently Asked Questions
What kind of peas are best for traditional Pease Pudding?+
For authentic Pease Pudding, use dried yellow split peas. They break down easily to create the characteristic smooth, thick texture.
Given ham is a main ingredient, what's the best way to incorporate it into Pease Pudding?+
Traditionally, the peas are cooked in the liquor from boiling a gammon joint or ham hock, infusing a deep savory flavor. Finely diced cooked ham can also be stirred in at the end for texture.
How can I tell if my Pease Pudding has the correct consistency?+
The pudding should be very soft, almost mashed, and thick enough to hold its shape when spooned. It should be smooth, with any remaining liquid fully absorbed or cooked off.
Despite the name, is Traditional Northern English Pease Pudding truly a dessert?+
No, Pease Pudding is a savory accompaniment, often served with boiled ham, bacon, or other roasted meats, similar to a vegetable purée or relish, not a sweet dessert.
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