Ham and Pease Pudding Stottie
Why You’ll Like It
- Soft and fluffy stottie bread.
- Comfort food.
- Satisfying nutritious filling.
- Childhood favourite.
- Brings back memories of Christmas when we need to reuse leftover ham.
Cooking Tips
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Cooking Lentils: Boil the split peas for 1 to 1.5 hours or until they are soft to achieve the perfect texture. Remove the ham hock before draining the lentils to avoid unwanted flavors and textures in the final dish.
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Blending: Use an immersion blender to blend the pease pudding until smooth for a creamy consistency.
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Make-Ahead Tips: After spreading the pease pudding into a bowl or ramekins, let it cool for 30 minutes at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours. Over time, pease pudding thickens naturally. If it becomes too dry, add a splash of water to make it creamy again.
What You Need
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Split Yellow Peas: These give the pease pudding a nutty flavor. Substitute with any kind of lentils, adjusting the water accordingly.
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Ham Hock: Substitute with smoked bacon or bones. If you’re vegetarian, simply leave this out.
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Onion: Can be substituted with onion powder or omitted entirely. Traditional North Eastern recipes often skip vegetables like onion or carrots and use only potatoes.
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Potato: Use any kind of potato, or replace with carrot or turnip, or omit it completely.
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Spices: Ground nutmeg is a great addition, but you can leave it out and use only salt and pepper if preferred.
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Butter: Add salted butter at the very end together with the spices. Taste it first without the butter, and if you like it, you can omit the butter entirely.
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Ham: For the sandwich filling, use bacon or egg. For a vegan/vegetarian option, use a plant-based alternative or omit the ham.
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Bread: Use store-bought or homemade stottie bread. If in a hurry, replace with any crusty loaf.
Storing the Pudding
- Make Ahead – Prepare the pease pudding a day ahead and refrigerate. Reheat easily in the microwave or on the stovetop, ensuring to stir occasionally for even heating.
- Storing – Store any remaining pudding covered in the refrigerator for several days. Alternatively, repurpose leftover Pease Pudding for a speedy pea soup or a delightful vegetarian dinner loaf.
Goes Well With
Stottie Bread: For a traditional northeastern England experience, serve your ham and pease pudding sandwiched between two halves of stottie bread. This soft and fluffy bread provides the perfect vehicle for enjoying the rich flavors of the pudding.
Pickles and Chutneys: Add a touch of sweetness and tanginess to your ham and pease pudding with a side of piccalilli, Branston pickle, or apple chutney. These condiments provide a delightful contrast of flavors that elevate the dish to new heights.
Health Info
To cook, you need 450g of ham hock, but since it is removed after cooking, we assume only 50g remains in the pease pudding for nutritional purposes.
- Calories: 540.4
- Sugar: 6.4
- Sodium: 625
- Fat: 13
- Carbohydrates: 83.8
- Fiber: 26.7
- Protein: 24.5
Ham and Pease Pudding Stottie Recipe
Description
Equipment
- 1 Large bowl (for soaking the peas)
- 1 Large pot with lid (for boiling and simmering)
- 1 Wooden spoon or spatula (for stirring)
- 1 Serving dish
- 1 Hand blender
Ingredients
- 450 grams (1 lb) split yellow peas
- 450 grams (1 lb) ham hock
- 1 small onion coarsely chopped
- 1 small potato peeled and coarsely chopped
- 1 pinch ground nutmeg
- 2 tbsp (30g) butter
- ⅛ tsp salt
- ⅛ tsp black pepper freshly ground
For the Stottie Sandwich
- 6 slices ham
- 12 slices stottie bread (or crusty bread)
Instructions
- Place the split yellow peas in a large bowl and cover them with at least 4 inches (10 cm) of water. Allow the peas to soak overnight.
- The next day, drain the soaked peas and transfer them to a large pot. Add the ham hock, chopped onion, and chopped potato to the pot.
- Pour enough water into the pot to cover all the ingredients by at least 4 inches (10 cm). Cover the pot and bring the water to a boil over high heat.
- Once the water is boiling, reduce the heat to low and uncover the pot. Let the peas simmer for approximately 1 hour, or until most of the liquid has evaporated, stirring occasionally.
- When the peas are cooked and the liquid has reduced, add a pinch of ground nutmeg and butter to the pot. Season with salt and freshly ground black pepper to taste. Stir well to incorporate the seasonings.
- Transfer the pease pudding to a serving dish and serve hot or cold.
For the Stottie Sandwich
- Spread the pease pudding on one or 2 bread slices.
- Top one slice of bread with ham
- Close the sandwich and serve
Recipe Notes:
- Cooking split peas – Boil the yellow split peas for 1 to 1.5 hours until soft. Remove the ham hock before draining.
- Texture – Use an immersion blender for a smooth consistency.
- Make Ahead – Prepare pease pudding, cool, cover, and refrigerate for at least 4 hours.; reheat before serving. Add water if it becomes too dry.
- Leftovers – Keep covered in the refrigerator for several days; repurpose leftovers.
- Serving Tips – Serve with stottie bread and/or pickles and chutneys
- Split Yellow Peas – Nutty flavour, can use other lentils.
- Ham Hock – Substitute with bacon or bones; omit for vegetarians.
- Onion and Potato – Optional; can substitute or omit.
- Spices – Nutmeg is optional; use salt and pepper.
- Butter – Add at the end, optional.
- Ham – Use bacon, egg, or plant-based alternative.
- Bread – Stottie bread or any crusty loaf.
- Nutrition – To cook, you need 450g of ham hock, but since it is removed after cooking, we assume only 50g remains in the pease pudding for nutritional purposes.
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How long can you keep pease porridge in the fridge?
Pease porridge, when properly stored in an airtight container in the refrigerator, can typically last for about 3 to 5 days.