Pease Pudding
Pease pudding is a thick, pale yellow pea purée from the industrial north of England, traditionally made alongside a bacon or ham joint. Here the split peas cook in the same water that simmered the hock, so they take on its savoury flavour. The texture is like hummus but firmer, and it sets as it cools. Spread it on white bread or a stottie cake with slices of ham.
Instructions
Put the ham hock in a pressure cooker and cover it with water. Put the lid on and bring to the boil until the cooker reaches full pressure.
Lower the heat and simmer for 30 to 40 minutes. Take the cooker off the heat, release the pressure, then lift out the hock and set it aside.
Add the split peas to the cooking water. Put the lid back on and bring to the boil again, then turn the heat down as low as it will go and simmer for 25 to 30 minutes.
Take the cooker off the heat and release the pressure. Tip the contents into a bowl, add the butter, and mix with a balloon whisk until the peas break down into a thick mash.
Leave the pudding to cool, and it will set. Serve it on white bread or a stottie cake, on its own or with slices of ham from the hock, and refrigerate any leftovers once cool.
The amount of split peas you use changes both the consistency and how firmly the pudding sets, so use the larger amount for a firmer result.
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