Pease Pudding with Ham

By Lee Jackson ↣ Published on: December 22, 2019

Learn about this rustic regional classic from the North East of England: a creamy, spreadable pease pudding often enjoyed with ham. This dish is part of many families’ traditions and makes a comforting, flavourful condiment for sandwiches and snacks.

Ham and pease pudding evoke childhood memories for many in the North East. I often make this spread during the holidays to use up leftover ham. It’s versatile: piled on bread or eaten straight from the fridge, it’s deeply comforting and easy to prepare.

Pease pudding is made from split yellow lentils (similar to chana dal in texture) and seasoned with simple aromatics and a touch of vinegar. It’s traditionally paired with soft bread such as stottie cake, but a crusty loaf works perfectly too.

What’s Ahead?

Pease Pudding Hot, Pease Pudding Cold?

I grew up singing the nursery rhyme about pease pudding. Traditionally it’s eaten cold, spread on bread with slices of ham. It’s rare for it to last more than a few days in my house—it’s that good.

Why it works?

Simple to make: Pease pudding is straightforward—lentils simmer until soft, then are blended to a smooth paste and chilled to set.

Nostalgic comfort: Its rich, mellow flavor often evokes warm memories of home for those from the North East of England.

Stuff You’ll Need

Pease pudding is made from a few everyday ingredients. Here are the essentials:

• Split yellow lentils – the base, giving a nutty, creamy texture.
• Onion, carrot and celery – aromatic vegetables for depth of flavour.
• Smoked bacon – adds a savory, smoky backbone. Use ham hock, bones, or omit for a vegetarian version.
• Bay leaves – for a subtle fragrance.
• Malt vinegar – a splash balances the richness with a little acidity.
• Salt & pepper – to season to taste.

Step by Step

Follow these simple steps to make pease pudding at home.

1. Step 1 – Add the lentils, diced onion, carrot, celery, bay leaves and bacon to a pan and cover with about 4 cups of water. Bring to a boil, then reduce the heat and simmer uncovered for 1 to 1½ hours, until the lentils are completely soft.
2. Step 2 – Remove the bacon and bay leaves. Carefully drain any excess liquid so the pudding won’t be watery, then return the lentils to the pan.
3. Step 3 – Use an immersion blender or food processor to blend the lentils to a smooth, spreadable consistency.
4. Step 4 – Stir in the vinegar and season with salt and pepper. Transfer to a bowl or ramekins, let cool for 30 minutes, then cover and refrigerate for at least four hours to firm up — overnight is best.

Pro Tips

• Vegetarian option: Omit the bacon or ham and use vegetable stock for a meat-free version.
• Ham alternatives: If you prefer a stronger ham flavour, use ham hock, bones or a small amount of ham stock.
• Texture: Blend until smooth for a classic spreadable pease pudding; leave a little texture if you prefer a chunkier result.

Serving & Storage Suggestions

• Traditional sandwich: Spread a thick layer of pease pudding on stottie cake or crusty bread, then top with thick slices of ham.
• Open sandwich: An open sandwich with buttered bread, pease pudding and ham slices is my personal favourite.
• Fridge storage: Store covered in the refrigerator for up to a week, or a little longer if well sealed.
• Freezing: Freezing can alter texture, making it slightly watery when thawed; refrigeration is recommended.
• Leftovers: Stir extra pease pudding into stews or curries near the end of cooking to add body and flavour.

Ready to get cooking?

This recipe is a regional favourite in the North East of England and a great one to try if you enjoy hearty, savoury spreads. Simple ingredients, easy method, and a rewarding result.

More Lentil recipes from around the World

If you enjoy lentils, try other recipes that highlight their versatility and flavour.

• Salt Pork with Puy Lentils (Petit Salé aux Lentilles)
• Italian Sausage & Lentils
• Greek Lentil Salad
• Roti Canai with Dhal
• Chicken & Lentil Curry
• Parippu Kerala Style Dal
• Spinach Dal (Dal Palak)
• Greek Tarhana Soup with Lentils & Herbs
• Dal Makhani
• Punjabi Shahi Dal

Any Questions? (FAQ)

If you have a question about pease pudding, leave a comment below.