Pease Pudding

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Soak the split peas in cold water 12 hours, then drain and rinse them.

   Mark done

2. Put them in a pan with the ham stock, onion and bay and bring to a simmer.

   Mark done

3. Skim the foam, then simmer, half covered, 90 minutes, stirring occasionally, until the peas have completely collapsed.

   Mark done

4. Discard the onion and bay. If the mixture is loose, cook uncovered until it is thick enough to hold a trail.

   Mark done

5. Take it off the heat and beat hard for 2 minutes with a wooden spoon, until smooth.

   Mark done Start 2 min timer

6. Beat in the butter, the egg, the pepper and the nutmeg, and only now taste for salt.

   Mark done

7. Spoon into a buttered basin, level the top and bake at 170C fan / 190C / gas 5 for 25 minutes to set.

   Mark done Start 25 min timer

8. Serve hot in spoonfuls, or cool completely and slice.

   Mark done

Chef’s Tips

• Ham stock, always. Water gives you nothing.
• Beat it hard for two minutes off the heat.
• Salt last. The stock decides how much it needs.

Pairing Suggestions

• Boiled ham
• A stottie cake
• Mustard

Storage & Reheating

Refrigerated for 5 days and excellent cold. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.