Alice Rose Pease pudding is one of those traditional British sides that’s fallen out of favour, mostly because a lot of versions turn out gluey and one-note.
Simmering split peas in a proper ham stock, rather than plain water, builds savoury depth straight into the peas as they cook, and blitzing them while still hot gives a genuinely silky result rather than a stiff, pasty one.
It sits alongside a boiled or baked gammon better than almost anything else you could serve.
Why Cooking the Peas in Ham Stock Changes the Whole Dish
Split peas are fairly neutral in flavour on their own, and cooking them in plain water gives you a pudding that tastes mostly of texture rather than flavour.
Simmering them instead in a proper ham stock, ideally made from the cooking liquid of a gammon joint, lets the peas absorb that savoury depth as they soften, rather than needing seasoning added entirely at the end.
Blitzing the peas while they’re still hot, rather than letting them cool first, is what gives the pudding its smooth, silky texture.
Cold starch tends to seize slightly, giving a stiffer, pastier result, whereas hot starch blends far more easily into a smooth purée.
Ingredients for Gordon Ramsay Pease Pudding
- 300g dried yellow split peas, soaked overnight
- 1 litre ham or gammon stock (or vegetable stock as an alternative)
- 1 small onion, halved
- 1 bay leaf
- 30g unsalted butter
- Salt and freshly ground black pepper
- 1/4 tsp ground mace or nutmeg (optional)
How to Make Gordon Ramsay Pease Pudding — Step by Step
Step 1 — Drain and Rinse
Drain the soaked split peas and rinse under cold water.
Step 2 — Simmer
Place the peas in a large pot with the stock, onion halves and bay leaf. Bring to a simmer, then reduce the heat and cook, partially covered, for 45–60 minutes, stirring occasionally, until the peas are completely soft and starting to break down.
Step 3 — Remove the Aromatics
Remove and discard the onion and bay leaf.
Step 4 — Blend While Hot
Blitz the hot pea mixture with a stick blender, or in a food processor, until completely smooth, adding a splash more stock if needed to loosen it.
Step 5 — Finish with Butter
Stir in the butter until melted and fully incorporated.
Step 6 — Season
Add the mace or nutmeg, if using, and season with salt and pepper to taste.
Step 7 — Serve
Serve warm, alongside gammon, ham or boiled bacon.
My Top Tips for the Best Gordon Ramsay Pease Pudding
Soak the split peas overnight without fail, as unsoaked peas take significantly longer to cook and can remain slightly firm even after a long simmer.
Use a proper ham or gammon stock rather than water, as this builds savoury flavour into the peas from the very start rather than relying on seasoning at the end.
Blend the mixture while it’s still hot, as cold peas blend to a stiffer, pastier consistency than hot ones.
Loosen the pudding with extra stock if it seems too thick, as it firms up further once it cools slightly.
Taste before adding extra salt, as ham stock can already be quite salty depending on how it was made.
Serving Suggestions
Serve warm alongside boiled gammon, ham hock, or a full ham and pease pudding sandwich, spread generously between two slices of white bread. It also works well as a simple side with sausages.
How to Store Gordon Ramsay Pease Pudding
In the fridge: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the hob or in the microwave, loosening with a splash of stock or water if needed.
In the freezer: Freezes very well for up to 3 months. Defrost fully in the fridge and reheat gently, stirring in extra liquid to restore the original texture.
Gordon Ramsay Pease Pudding Recipe
Ingredients
Method
- Drain and rinse soaked peas.
- Simmer with stock, onion and bay leaf for 45–60 minutes until soft.
- Remove onion and bay leaf.
- Blitz hot mixture until smooth.
- Stir in butter.
- Season with mace and salt and pepper.
- Serve warm alongside gammon or ham.
Notes
Frequently Asked Questions About Gordon Ramsay Pease Pudding
Do I have to soak the split peas overnight?
It’s strongly recommended, as unsoaked peas take considerably longer to soften and may not break down evenly even after an extended simmer.
Can I make this without ham stock?
Yes — vegetable stock works as a substitute, though the finished pudding will taste noticeably less savoury and may need a little extra seasoning to compensate.
Why is my pease pudding too thick?
This usually means it needs a splash more stock stirred in while blending, as the peas continue to thicken slightly as they cool.
Can I make this in a slow cooker?
Yes — cook the soaked peas with the stock, onion and bay leaf on low for 6–7 hours, then blend as directed once soft.
