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Pease PuddingJump to Recipe
Pease pudding hot,
Pease pudding cold,
Pease pudding in the pot nine days old!
This northern delicacy is ready for a revival. It is nutritious, vegan and very filling. It makes a brilliant sandwich filling. It was traditionally served with cooked ham (not so vegan!), but try it with a hunk of bread some garlic mushrooms and pickled beetroot.
- 500 g yellow split peas soaked in cold water overnight
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, chopped
- 1 bay leaf
- 1 thyme sprig
- 1 tablespoon malt vinegar
- 30 g butter
- Fry the carrot and onion over a low heat until soft, but not browned.
- Drain the pre-soaked split peas and tip into a saucepan. Add the bay leaf and thyme. Cover with 1 litre of cold water and bring to the boil. Skim off any foam. Reduce the heat to a low simmer and cook for approximately 2.5 hours stirring often. You will need to add about another 500ml of water during the cooking time.
- When the peas are soft, take off the heat and discard the herbs. Blitz with a hand blender until smooth then add the vinegar and butter and season with salt and black pepper