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Pease pudding served with ham and bread

Pease pudding

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A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight soaking
  • Easy
  • Serves 6

Serve this comforting side dish with cooked meats, such as ham. Traditionally, this classic British dish is simply made using yellow split peas, water and spices

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal433
fat10g
saturates4g
carbs58g
sugars5g
fibre10g
protein22g
salt1.01g
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Ingredients

  • 500g yellow split peas
  • 2 tbsp olive oil
  • 1 onion , finely chopped
  • 1 carrot , chopped
  • 1 bay leaf
  • 1 thyme sprig
  • 1 tbsp malt vinegar
  • 30g butter

Method

  • STEP 1

    Tip the peas into a bowl, cover with cold water and leave to soak overnight.

  • STEP 2

    Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.

  • STEP 3

    Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham. 

Goes well with

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Overall rating

A star rating of 4.2 out of 5.6 ratings
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