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Pease Pudding
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | British Cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4517938
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 uncooked ham hock or ham joint (from a butcher shop)
- 250–375 g dried yellow split peas
- 1 knob of butter
Directions
- Put the ham hock in a pressure cooker and cover with water.
- With the lid on bring to the boil (full pressure).
- Lower the heat and simmer for 30–40 minutes.
- Remove from the heat and release the pressure. Take out the hock and put to one side.
- Add the split peas.
- With the lid on, bring back to the boil.
- Again lower the heat to a simmer (as low as possible).
- Simmer for 25–30 minutes.
- Remove from the heat and release the pressure.
- Put the contents into a bowl with the butter, and mix with a balloon type whisk.
- Leave to cool.
- Serve on white bread or stottie cake, alone or with ham from the hock. Refrigerate when cool.
Notes
The amount of split peas added changes the consistency and the setting time.
