Pease pudding with Gammon and Mustard sauce

Pease pudding with Gammon and Mustard sauce

“Geordie Caviar” they say – pease pudding is a traditional British savoury dish from North East England, made from boiled yellow split peas mashed into a hummus-like consistency. Often served with gammon or ham or spread on crusty artisan sourdough bread.

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 6


Langoustines flamed in whisky sauce with dill and lemon potato cakes and salad with citrus dressing

Hairy Bikers recipes
From Hairy Bikers’ Best of British


Nutri-Score CThis dish has a Nutri-Score of C, indicating it’s moderately healthy. It provides protein and fibre from the split peas, but the butter and gammon increases its fat and salt content.


Equipment


Ingredients

For the pease pudding:

  • Yellow split peas: 300g
  • Butter: 50g
  • Onion: 1, roughly chopped
  • Dried thyme: ½ tsp
  • Bay leaf: 1
  • Sea salt flakes: 1 tsp
  • Nutmeg: ½ tsp, finely grated
  • Free-range egg: 1, beaten
  • Black pepper: to taste

For the gammon:

  • Gammon joint: 1kg, smoked or unsmoked, tied
  • Onion: 1 medium, peeled
  • Cloves: 4
  • Carrot: 1 large, roughly chopped
  • Celery sticks: 2, roughly chopped
  • Bay leaves: 2
  • Black peppercorns: 10

For the mustard sauce:

  • Butter: 25g
  • Plain flour: 25g
  • Ham stock: 300ml (from cooking the gammon)
  • English mustard: 1 tsp
  • Wholegrain mustard: 1 tsp
  • Single cream: 5 tbsp

Method

Prepare the Pease Pudding

  • Rinse the split peas in a sieve under cold running water and drain.
  • Soak the peas in hot water for 20 minutes.
  • In a frying pan, gently cook the onion, thyme, and bay leaf in 25g butter for 15 minutes until softened.
  • Drain the peas and add to the pan with 1 litre of water. Bring to a boil, then simmer for 30-40 minutes until the peas soften.
  • Remove the bay leaf and blend the mixture until smooth.
  • Beat in the remaining butter, nutmeg, and egg. Season with salt and pepper.

Prepare the Gammon

  • Place the gammon in a large saucepan, cover with cold water, bring to a boil, then discard the water.
  • Stud the halved onion with cloves.
  • Wrap the pease pudding mixture in muslin, tying it tightly with kitchen string.
  • Place the pease pudding and onion in the pan with the gammon.
  • Add carrot, celery, bay leaves, and peppercorns. Cover with cold water.
  • Simmer for 1-1¼ hours.

Make the Mustard Sauce

  • Melt butter in a saucepan and stir in flour.
  • Gradually add 300ml of the gammon stock, stirring continuously.
  • Simmer the sauce, then add mustards and cream. Season to taste.

Serve

  • Remove the gammon, cover with foil, and let it rest for 10 minutes.
  • Carve the gammon into thick slices.
  • Unwrap the pease pudding and transfer to a serving bowl.
  • Serve a spoonful of it with a slice of gammon, drizzled with mustard sauce.

Suggested Drink Pairing

 Some beer recommendations that would pair well with pease pudding:

  1. Porter or Stout: These dark beers complement savoury dishes like pease pudding, particularly those with rich, meaty flavours. They work especially well with hearty, traditional British foods.
  2. Newcastle Brown Ale: A local favourite that adds a traditional North East English touch to the dish.
  3. Brown Ale: Offers a malty profile that complements the earthy flavours of split peas.

What can you serve with this

1. Steamed green vegetables: Broccoli or green beans provide a fresh, crisp contrast to the rich pease pudding and gammon.

2. Roasted root vegetables: Carrots, parsnips, or swede add sweetness and earthiness that complement the savoury flavours of the main dish.

3. Crusty bread: A slice of artisanal sourdough or a crusty baguette is perfect for mopping up the delicious mustard sauce.

4. Pickled onions or gherkins: Their tangy acidity cuts through the richness of the pease pudding and gammon.

5. Braised red cabbage: Its sweet and sour flavour profile adds a delightful contrast to the savoury main course.


Nutri-score Health Check

This pease pudding and gammon dish receives a Nutri-Score of C, indicating it’s moderately healthy. The split peas provide a good source of protein and fibre, which are beneficial for digestive health and satiety. However, the gammon and butter contribute to higher levels of saturated fat and sodium, which should be consumed in moderation.

The mustard sauce adds flavour but also increases the calorie and fat content. The vegetables in the recipe (onion, carrot, celery) contribute some vitamins and minerals, but in relatively small amounts.

To improve the nutritional profile, consider using a leaner cut of gammon or reducing the portion size, and increasing the vegetable content of the meal. Remember, this score is automatically calculated based on the ingredients and is only a guide. Individual dietary needs may vary.

FAQs

What is pease pudding made of?
It is primarily made from yellow split peas, cooked with onion, herbs, and seasonings until they form a thick paste-like consistency.

Is pease pudding healthy?
It certainly can be part of a balanced diet. It’s high in protein and fibre from the split peas, but the addition of butter increases its fat content. Moderation is key.

How long does pease pudding last?
When stored in an airtight container in the refrigerator, pease pudding can last for up to 5 days.

Can you freeze pease pudding?
Yes, it freezes well. Store it in an airtight container and it can last up to 3 months in the freezer.

What does pease pudding taste like?
It has a savoury, slightly earthy flavour with a smooth, creamy texture. It’s often compared to hummus in consistency.

Is pease pudding the same as mushy peas?
While similar, they’re not the same. Pease pudding is made from yellow split peas and has a smoother consistency, while mushy peas are made from marrowfat peas and are typically chunkier.

What’s the origin of pease pudding?
Pease pudding originated in North East England and has been a traditional dish since medieval times.

Can I make it without a muslin cloth?
Yes, you can cook the peas directly in the pan and blend them afterwards. The muslin cloth method is traditional but not essential.

What can I use instead of gammon with pease pudding?
Instead of gammon you could pair it with other meats like bacon, sausages, or even roast chicken. It’s also delicious spread on sandwiches.

How do you reheat pease pudding?
Gently reheat the pudding in a saucepan over low heat, stirring frequently and adding a little water if needed to reach the desired consistency.

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