Pease Pudding
| British Cuisine
Ingredients
- 1 uncooked ham hock or ham joint (from a butcher shop)
- 250–375 g dried yellow split peas
- 1 knob of butter
Instructions
- Put the ham hock in a pressure cooker and cover with water.
- With the lid on bring to the boil (full pressure).
- Lower the heat and simmer for 30–40 minutes.
- Remove from the heat and release the pressure. Take out the hock and put to one side.
- Add the split peas.
- With the lid on, bring back to the boil.
- Again lower the heat to a simmer (as low as possible).
- Simmer for 25–30 minutes.
- Remove from the heat and release the pressure.
- Put the contents into a bowl with the butter, and mix with a balloon type whisk.
- Leave to cool.
- Serve on white bread or stottie cake, alone or with ham from the hock. Refrigerate when cool.