Gammon with Pease Pudding and Carrots

Good old fashioned food has made a comeback, yes indeed this is now known as Gastropub food!

Public houses in the UK known as pubs, years ago only ever had the choice of a packet of crisps or peanuts they didn't serve anything in the way of proper food.

Gammon with Pease Pudding and Carrots

Back in those days there was always a man with a stall selling fish; cockles and prawns and stuff. You hardly ever see this now, I assume because of supermarkets fresh fish is widely available.

Also, due to the low cost, we can buy alcohol nowadays they have had to serve food in a big fashion. Most pubs are now serving a wide variety of top quality food.

So what exactly is Pease Pudding?

Pease pudding, traditionally produced in England, especially in the industrial North Eastern areas. It's made from yellow split peas is easy enough to make yourself.

But as I'm lazy I bought mine in a tin. Produced under the brand name 'Foresight' pease pudding has been going since I was a kid - yes, yes that's quite some time ago!

You'll need a big saucepan or something like this Stay Cool Casserole by Stellar Cookware that's big enough to take the gammon and carrots.

It's well worth cooking more potatoes and carrots than you need as the leftovers are delicious; you can fry them up then next day and top with a fried egg 😋

Does anyone remember Bacon and Onion Roly Poly Pudding?

If you're looking for old fashioned recipes how about Bacon and Onion Roly Poly Pudding or Old Fashioned Bread Pudding.

Yield: 750g

Gammon with Pease Pudding and Carrots

Good old fashioned food has made a comeback; this is now Gastropub food!
There's no real recipe for this one; just a nice big piece of gammon or bacon. Smoked or unsmoked but I say smoked it best.


Put the gammon joint into boiling water; no need for salt as the gammon is itself salty.
Pop a lid on and simmer for about 45 mins per kilo plus 30 minutes. 

My piece of gammon was 750g and I cooked it for 75 minutes and it was fine.


Slice some carrots and throw them in with the gammon.  

When the gammon is almost done tip the tin of pease pudding into a tin and heat through.  You'll find it's quite a thick consistency, so just add a few spoonfuls of the cooking water from the bacon. 

Serve the gammon sliced with the carrots, pease pudding and some boiled potatoes and a little of the cooking liquid.
Created using The Recipes Generator


  1. Traditional yum! We have the same thing back home in Canada, except we call it a Jigs Dinner. (Newfie Delight!)

  2. Pease Pudding in a tin! Shame on you, ha ha! There's a great recipe in Jamie Oliver's first naked chef book, it's well worth a try...

    I love pease pudding and I'm spoiled for choice as pretty much every butcher up here in Sunderland sells their own. It's great in a ham sandwich made with 'stottie cake' or warmed in a sausage butty.

  3. Jan, you just can't go wrong with some of the good old traditional favourites.

  4. This takes me back to my childhood Jan when mom would make "sloppy peas". I have a feeling they are different than pease pud but both are delicious.


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