Pease pudding hot, Pease pudding cold,
Pease pudding in the pot – nine days old.
Some like it hot, some like it cold,
Some like it in the pot – nine days old.
However you like it, this recipe is one of my personal favorites. Pease Pudding is a Tyneside institution unlike any other. I have family across England that can’t get it anywhere else and always stock up when the visit up North!
Well, we’ve knocked up this delicious recipe so now there’s no need to make the pilgrimage! Best of all it’s a pease of p**s to make… Sorry, there had to be one pun in there, just to a-pease people. Okay, that’s all.
As an added extra we’re going to release a Ham and Pea soup recipe using this as a base. But you’ll have to wait until this weekend to get that!
Pease Pudding Recipe
This local treat is known as Geordie caviar, because it's so well liked in the area. If you haven't had pease pudding before, it's fantastic with a ham sandwich or as a base for winter soups.
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Servings: 8 Portions
Ingredients
- 500 g Yellow split peas
- 2 Liters Water
- 1 Large ham shank
- 2 tsp Celery salt
- 1 tsp Pepper
- 1 tsp Salt
- 1 tsp Sugar
- 2 Medium brown onions (Chopped roughly)
- 2 Carrots (Chopped roughly)
- 1 Parsnip (Chopped roughly)
Instructions
- Add the 2L of water to a pan and bring to simmer
- Add all of the ingredients to the pan and simmer on a medium to high heat for 1hr
- Remove the ham and set aside (Use for sandwiches or soup)
- Boil uncovered for 30 minutes to reduce mix
- Blend the mix and return to lower heat for 15 minutes
- Portion out as you like and leave in fridge overnight. This will last around a week in a fridge.
Is this 1L of water or 2L? Ingredients and steps say different things.
Hi Kevin, sorry for that, it’s 2L.
Great recipe! Makes plenty too.
I make this without the Hamshank, I add stock, great recipe, takes me back to my youth, Stottie, ham and pease pudding.
Cut some of the ham into small pieces and mix in with the pease pudding and add a few green peas as well after steeping them
Do I put my bag of split peas in boiling water or cold water?
Hi Betty, we don’t generally, but soaking the split peas does bring the cooking time down and won’t do any harm.
Just a thought. I don’t have a blender (well not an electric one) however I do have a strong arm and that is all I have ever used when making pease pudding. Always turns out great!
When l was at school in the North East l got 25 pence for school dinners as l hated proper school dinners so we walked along to the corner shop and every day l had packet of Tuder crisps 1/4 pease pudding and a bun and plastic carton of pop l loved my pease pudding and crisp sarnieshad this all the way through grammar school in Houghton le Spring l still make it now some on the pot as l write!!!!
Love it!! Doesn’t get more Northern that a Tuder crisp and pease pudding sarnie haha!!
it was eaten all over uk , however not now , it was sold cooked in victorian times too , in slabs , i make it but to be fare my dna says we have a fare bit of family in new castle and areas round there , we are mostly from the east midlands though and lancs and york region , it is delicious soup
My mum makes hers by putting the split peas in a muslin bag or old white handkerchief and then cooks it in with the ham. When she removes the cooked split peas she adds some of the stock to thin it out. I’ve never seen her use a blender, she just uses a fork to get the right consistency. She’s 86 tomorrow and still going strong.
My mum used to make it using a handkerchief also and cooks it with the ham in a pressure cooker. When cooked she would add some stock to thin it out and used a fork to mash and get the right consistency. I live in Australia now and i am making it the same way except I use an old cotton tea towel. Can’t buy pease pudding here!
Can this be baked to make it more of a solid than soft?