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
"The Easy Pease Pudding was an easy preparation and came out nice and thick. The malt vinegar, butter, and seasonings delivered excellent flavor. I soaked the peas overnight, and they were done cooking within an hour, and I kept them on very low heat until most of the liquid had evaporated. They were perfect." —Diana Rattray
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
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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.)
Traditionally pease pudding is served with pork and was often cooked in a muslin with the ham. My version is vegetarian, it's really good hot with roast vegetables and leafy greens or cold in a sandwich – much in the way you might use houmous. If you eat meat, search out a stottie and some good quality ham.
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.
Pease Pudding started off as Pease Pottage or Pease porridge. Pease is the middle English word for Pea. The name Pease Pudding refers to a type of porridge made with Yellow Split Peas. Fresh peas were never used as they would spoil quickly hence why the dry, yellow split pea would be favoured.
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.
They are healthy to eat but like anything, don't overdo it. Anything eaten in extreme quantities can end up being harmful instead of healthful. What is pease pudding?
They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that had been there for quite a while — hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."
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.
Usually served alongside pub fare such as fish and chips or hot meat pies, mushy peas occupy the space typically reserved for coleslaw on a lunch plate in American restaurants.
Sometimes referred to as plum pudding or Christmas pudding – we'll get to that later – figgy pudding is a type of British pudding, which is a steamed, cake-like dessert as opposed to the spoonable, thick custard that might come to mind when Americans hear the word “pudding.” Richly spiced and studded with dried fruits ...
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.
Pease Pudding (or Peas Pudding) is a savoury, side dish made of boiled, mashed and seasoned yellow split peas. A delicious addition to your dinner or supper meals. Nine days old. Nine days old.
Pease pudding is not green, it's yellow – made of yellow split peas. First surprise was that it came, ready-made, in a tub – and it was yellow. I had been expecting green, but in fact pease pudding is made of yellow split peas.
Most everyone knows hummus. It's the quintessential Middle Eastern dip made by blending chickpeas with tahini, garlic, and citrus. I grew up on it, and I'm convinced that this simple beige dip is some of the best stuff on earth! Creamy, satisfying and packed with plant-based protein.
Hummus is the Arabic word for chickpea, so the correct Arab term for what we know as hummus is hummus bi tahina. The tahina refers to the second ingredient in hummus – tahini, which is a paste of ground sesame seeds.
Although the pud is undoubtedly the star, all that rich, fruity filling needs a dollop of something creamy and cool to serve alongside. Pour over double cream, spoon on thick clotted cream or serve with a scoop of vanilla ice cream for a quick win, or whip up your own boozy brandy butter for ultimate indulgence.
The simple earthy sweetness of the peas is a wonderful complement to the salty ham. You make Pease pudding by boiling yellow split peas. The dish is born from poverty, the peas often cook in the same pot as the ham or bacon. The stock adding a subtle flavour to the finished dish.
Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast. Although served in this context as part of a savoury meal, its close relationship to clootie dumpling means it may also be served as a dessert.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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