Pease Pudding Recipe

19

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.

pease pudding

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.
4.84 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: Geordie
Keyword: Geordie, north east food, northern, Pease pudding, recipe
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes
Servings: 8 Portions
Author: North East Food

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. 

19 COMMENTS

  1. 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!

  2. 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!!!!

  3. 5 stars
    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

  4. 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.

    • 5 stars
      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!

  5. I’m just looking through my Delia Smith Christmas book looking for a pease pudding recipe to find none.
    This page popped up in my search . I normally buy it in a tin which isn’t the best . I live in Australia 🇦🇺 now . Can’t wait to see all the recipe posts Lots of Xmas ones please

    • So glad you found the recipe helpful 🙂 I didn’t think it would just be or Christmas though, it’s all year round here haha! I’ll be sure to line up some tasty Christmas treats for sure.

  6. 4 stars
    Just bought a ham shank & going to boil it in a large pan and cook the split peas in some muslin alongside it in the same pan, usually fasten the muslin bag to the pan handle with some string. The split peas absorb all the juices from the shank. When its cooked usually add a little if the juices to mix to a soft consistency- delicious!!!

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