I love traditional recipes and this one comes from the north east of England, and definitely comes under the cover of slow cooking, but it is sooo worth it ,timing does not include overnight soaking. Using ham on the bone allows the natural gelatine to be released which helps with the peas pudding plus any meat cooked on the bone has more flavour
My Private Note
Units: US | Metric
- 1Soak the ham and peas separately overnight.
- 2Drain and add to large saucepan with onions and enough cold water to cover.
- 3Simmer gently for 2 hours, ( the peas will become a puree,,,that’s meant to happen).
- 4Remove the ham and allow to cool.
- 5Add the egg butter and seasoning to the peas and mix well.
- 6Pour into a greased pudding bowl.
- 7Using a steamer or a half filled pan of boiling water with a well-fitting lid, steam for 1 hour.
- 8Serve warm with slices of cold ham.
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Nutritional Facts for Pease Pudding and Ham
Serving Size: 1 (126 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 477.3
- Calories from Fat 74
- Total Fat 8.3 g
- Saturated Fat 4.2 g
- Cholesterol 61.7 mg
- Sodium 87.5 mg
- Total Carbohydrate 73.6 g
- Dietary Fiber 29.8 g
- Sugars 11.4 g
- Protein 30.0 g
The following items or measurements are not included: