Serves
4 People
Cooking Time
10 minutes
Season
Summer
Autumn
Winter
Spring
Dietary
Gluten Free
Vegetarian
Description
Pease pudding is a traditional British recipe hailing from northeast England. It is not a pudding in the dessert sense of the word but is a savory dish that is served with cooked meats. A pease pudding is made from cooking yellow split peas into a lovely soft paste-like consistency. Pease pudding is also known locally as pease pottage or pease porridge. This recipe comes from celebrity chef Gordon Ramsay's Gammon with Pease Pudding and Parsley Sauce.
Ingredients
- 200 grams yellow split peas, soaked overnight in cold water
- 1 medium onion, peeled and quartered
- 1 carrot, peeled and quartered
- 2 bay leaves
- 2 tablespoons malt vinegar
- Sea salt, to taste
- Ground white pepper, to taste
- 20 grams butter, cut into chunks
Instructions
- Drain the soaked yellow peas and pour them in a saucepan.
- Add the onion, carrot, and bay leaves, and cover with cold water.
- Bring the peas to a boil. Once boiling, lower the heat and simmer gently for an hour or until the peas are tender. Occasionally skim off any scum that rises to the surface.
- Remove the onion, carrot, and bay leaves from the pan and add the peas to a blender. (You can also keep the peas in the current pot/pan and use an immersion blender.)
- Blend to a thick puree, but do not over mix as the peas do not need to be smooth.
- Pour the peas into a clean pan. Add the malt vinegar and season to taste with salt and pepper. Gradually beat in the butter a cube at a time.
- Keep the pease pudding warm until ready to serve. The pudding will thicken as it cools and thins again when hot. If the pudding becomes dry, add boiling water a little at a time, taking care to not make the pease too thin.
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