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Crusty bread topped with split pease pudding and roasted ham.

Ham and Pease Pudding Stottie

Carys
Discover the comforting tradition of Ham and Pease Pudding Stottie, a versatile dish from northern England. Perfect with meats or spread on bread. Taste the warmth!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Resting Time 8 hours
Total Time 2 hours 55 minutes
Course Side Dish
Cuisine British
Servings 6 portions
Calories 540.4 kcal

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

Notes

Recipe Notes:

  1. Cooking split peas - Boil the yellow split peas for 1 to 1.5 hours until soft. Remove the ham hock before draining.
  2. Texture - Use an immersion blender for a smooth consistency.
  3. Make Ahead - Prepare pease pudding, cool, cover, and refrigerate for at least 4 hours.; reheat before serving. Add water if it becomes too dry.
  4. Leftovers - Keep covered in the refrigerator for several days; repurpose leftovers.
  5. Serving Tips - Serve with stottie bread and/or pickles and chutneys
  6. Split Yellow Peas - Nutty flavour, can use other lentils.
  7. Ham Hock - Substitute with bacon or bones; omit for vegetarians.
  8. Onion and Potato - Optional; can substitute or omit.
  9. Spices - Nutmeg is optional; use salt and pepper.
  10. Butter - Add at the end, optional.
  11. Ham - Use bacon, egg, or plant-based alternative.
  12. Bread - Stottie bread or any crusty loaf.
  13. 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.
     
Keyword Black Pepper, Butter, Cold Water, Hand Blender, Low Heat, Nutmeg, Onion, Potato, Salt, Split Yellow Peas, Thick Slices of Roast Ham