Easy Peasy Pease Pudding Recipe (2024)

Pease pudding is a traditional British recipe hailing from northeastEngland.It is not a pudding in the dessert sense of the word but is a savory dish that is served with cooked meats, most commonly boiled hamor gammon (cured hind leg of pork). Cold, leftover pease pudding can also be fried.

A pease pudding is made from cooking yellow split peas into a lovely soft paste-like consistency. The dish is not unlike the famous mushy peas, also much loved in the North and made with dried marrowfat peas—though you would never fry mushy peas, as they are too soft and do not hold their shape.

Pease puddingis also known locally as pease pottage or pease porridge.This recipe comes from celebrity chef Gordon Ramsay's Gammon with Pease Pudding and Parsley Sauce.

What You'll Need to Make This Easy Pease Pudding Recipe

A Handy Dandy Vegetable Peeler

A Nice Saucepan

A Zippy Immersion Blender

Ingredients

7 ounces (200 grams) yellow split peas, soaked overnight in cold water
1 medium onion, peeled and quartered
1 carrot, peeled and quartered
2 bay leaves
2 tablespoonsmalt vinegar
Sea salt, to taste
Ground white pepper, to taste
1 1/4 tablespoons (20 grams) butter, cut into chunks
See Also
Peanut Butter Bars Recipe

Steps to Make It

Gather the ingredients.
Drain the soaked yellow peas and pour them in a saucepan.
Add the onion, carrot, and bay leaves, and cover with cold water. Bring the peas to a boil. Once boiling, lower the heat and simmer gently for an hour or until the peas are tender. Occasionally skim off any scum that rises to the surface.
Remove the onion, carrot, and bay leaves from the pan and add the peas to a blender. (You can also keep the peas in the current pot/pan and use an immersion blender.) Blend to a thick puree, but do not over mix as the peas do not need to be smooth.
Pour the peas into a clean pan. Add the malt vinegar and season to taste with salt and pepper. Gradually beat in the butter a cube at a time. Keep the pease pudding warm until ready to serve. The pudding will thicken as it cools and thins again when hot. If the pudding becomes dry, add boiling water a little at a time, taking care to not make the pease too thin. Serve with a thick slice of cooked ham or a gammon steak and parsley sauce.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tips

The peas are done when soft and most of the water has evaporated. Watch the peas carefully near the end of the cooking time and stir to prevent sticking.
Skewering the onion quarters with a few toothpicks will make them easier to remove when the peas are done.
To cook the peas, start with about 3 1/2 to 4 cups of water, or a depth of about 1 inch above the peas. If the water evaporates before the peas are done, add more in small amounts.

How to Store Pease Pudding

Refrigerate pease pudding in an airtight container for up to 4 days.
To freeze, transfer the pudding to an airtight container or zip-close bag and freeze for up to 3 months.

Recipe Variations

Cook the peas with a leftover ham bone or smoked ham hock.
Add a clove of garlic to the peas.
Remove only the bay leaves and carrot. Process or mash the cooked peas and onion together along with the malt vinegar, butter, and seasonings.

Pease Pudding Nursery Rhyme

In case you are in any doubt about the popularity of pease pudding, the traditional dish even has its own nursery rhyme.

"Pease pudding hot!
Pease pudding cold!
Pease pudding in the pot
Nine days old."

Nutrition Facts (per serving)
172	Calories
9g	Fat
20g	Carbs
4g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	172
% Daily Value*
Total Fat 9g	11%
Saturated Fat 3g	16%
Cholesterol 11mg	4%
Sodium 304mg	13%
Total Carbohydrate 20g	7%
Dietary Fiber 4g	14%
Total Sugars 10g
Protein 4g
Vitamin C 4mg	21%
Calcium 33mg	3%
Iron 2mg	9%
Potassium 280mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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FAQs

What is the difference between mushy peas and pease pudding? ›

Pease pudding is a pale yellow colour and a lot smoother than its mushy counterpart. It's made by soaking yellow split peas in ham stock and has a creamy, subtle flavour. If you're lucky enough to find proper pease pudding then it also has little chunks of ham in it.

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Is pease pudding healthy? ›

High in Nutrients: Peas are a good source of essential vitamins and minerals, including vitamin K, vitamin C, vitamin A, folate (a B-vitamin), potassium, and iron.

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What do you eat pease pudding with? ›

It is not a pudding in the dessert sense of the word but is a savory dish that is served with cooked meats, most commonly boiled ham or gammon (cured hind leg of pork). Cold, leftover pease pudding can also be fried. A pease pudding is made by cooking yellow split peas into a lovely soft paste-like consistency.

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What supermarket sells pease pudding? ›

Foresight Pease Pudding 220g | Sainsbury's.

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How do the Brits eat mushy peas? ›

The mush is seasoned with salt and pepper. Throughout England (Northern England and the Midlands in particular) and Republic of Ireland they are a traditional accompaniment to fish and chips.

Is pease pudding like hummus? ›

Please Pudding is made by boiling (typically) yellow split please in Ham Stock until it is a mush. Hummus is made by blending Chickpeas and Tahini with Olive Oil and Lemon Juice. So the similarities are, they're both pale yellowish in colour. And they're both a mushy consistency.

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Is pease pudding a northern thing? ›

Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, it is consumed to a lesser extent in the rest of Britain.

How old is pease pudding? ›

In the medieval period cereals were added to the cooking stock from cooking meat. Pease pottage was eaten at all levels of society in England. And then during the sixteenth and seventeenth centuries the invention of the pudding cloth revolutionised food for all and made a watery soups into a solid pudding.

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What is the difference between peas and pease? ›

(Peas, which we now take to be the plural of pea, was originally pease, a dishful of the vegetable; when somebody in the 17th century stuck his fingers in a dish of pease and picked out an individual component, he said, "I'll call this a pea, without the s, because it's only one." That creation of the singular from the ...

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What is the real name for mushy peas? ›

Mushy peas, also known as 'Yorkshire caviar', are dried marrow fat peas, mature green peas that are allowed to dry out naturally in the field. In Yorkshire, Nottinghamshire, Derbyshire and parts of Lincolnshire, mushy peas are often served as a snack on their own.

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What does mushy peas mean in British? ›

mushy peas in British English

(ˈmʌʃɪ piːz ) plural noun. British. dried peas that have been soaked, boiled and mashed - often eaten with fish and chips. Collins English Dictionary.