Pease Pudding with Roast Pork
British comfort food: smooth split-pea purée studded with ham, steamed until set. Serve alongside roast pork and gravy for a traditional Sunday dinner.
- Total time
- 75 min
- Servings
- 6
- Calories
- 312
- Protein
- 24g
Ingredients
- 2 cups dried split peas
- 1 piece (about 1 lb) ham hock or smoked pork shoulder
- 1 medium onion, quartered
- 2 tbsp butter
- 1 to taste salt and pepper
- 8 cups water
Instructions
- 1
Rinse split peas under cold water, then place them in a large pot with the ham hock, onion, and 8 cups water.
- 2
Bring to a boil over high heat, then reduce to medium-low and simmer 60–75 minutes until peas are very soft and breaking apart.
- 3
Remove the ham hock and onion. Shred any meat from the hock and set aside; discard bones and onion.
- 4
Mash the peas with a potato masher or blend with an immersion blender until smooth, working in batches if needed.
- 5
Stir in butter and shredded ham meat. Season generously with salt and pepper. Taste and adjust.
- 6
Transfer to a steamed pudding basin or heatproof bowl. Cover tightly with foil and steam over gently simmering water for 30 minutes.
- 7
Invert onto a warm plate. Serve alongside roast pork and gravy.
Tools you’ll need
- large pot with lid
- potato masher or immersion blender
- steamed pudding basin (or 4-cup heatproof bowl)
- foil
- large pot or steamer for water bath
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
