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
7ounces (200 grams) yellow split peas, soaked overnight in cold water
1mediumonion, peeled and quartered
1carrot, peeled and quartered
2bay leaves
2tablespoonsmalt vinegar
Sea salt, to taste
Ground white pepper, to taste
1 1/4tablespoons (20 grams) butter, cut into chunks
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.
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.)
Pease pudding is claimed to originate from the medieval era and the name a connotation of the yellow split-peas from which it is made, however its resurgence from the 1820's linked to the growth of the Stockton & Darlington Railway and industry such as coal mining associated with the railway has led to another ...
In the North East, pease pudding is a hugely popular dish. The first thing we have to clear up is this: pease pudding is NOT mushy peas. You wouldn't combine pease pudding with fish and chips any more than you'd put mushy peas in a sandwich – yuck.
Pease pudding - also known as pease porridge, pease pottage or even "Geordie hummus" - is extremely easy to cook and very, very satisfying to eat – hot or, as the nursery rhyme says, cold.
The origins of this rhyme are unknown. The name refers to a type of porridge made from peas. Today it is known as pease pudding, and was also known in Middle English as pease pottage. ("Pease" was treated as a mass noun, similar to "oatmeal", and the singular "pea" and plural "peas" arose by back-formation.)
Rich in Nutrients: Black-eyed peas are a good source of essential nutrients, including dietary fiber, protein, vitamins (such as folate and vitamin A), and minerals (such as potassium and iron).
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.
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.
However, we soon realized they are served as a side to so many dishes and can be found at nearly all restaurants and food shops in Scotland, so we had to give them a try.
We now have tubs of pease pudding for you. Please note - these have short sell-by dates as contain no artificial colours or preservatives - but these pots can be frozen for up to 3 months (defrost fully before use - may be left with surface water but give it a little mix once defrosted and it will be great).
Pease pudding is perfect for reheating too, so you can get ahead with this recipe and make it before you need it. Simply keep the ham in its cooking liquid, and bring back to the boil (simmering the ham until hot-through) when you're ready to serve, and warm the pease pudding on the stove.
In the mid-19th century, "pop" was a well-known slang term for pawning something—and City Road had a well-known pawn establishment in the 1850s. In this co*ckney interpretation, "weasel" is co*ckney rhyming slang for "weasel and stoat" meaning "coat". Thus, to "pop the weasel" meant to pawn your coat.
A random sample of 10 popular nursery rhymes shows this. The stuff of nightmares. Baa Baa Black Sheep is about the medieval wool tax, imposed in the 13th Century by King Edward I. Under the new rules, a third of the cost of a sack of wool went to him, another went to the church and the last to the farmer.
You may of heard of this nursery rhyme that was first published in John Newberry's “Mother Goose's Melody ” around the year 1760, but one of Pease Puddings first mentions in culinary written history was in a 14th century recipe book entitled “The Forme of Cury”.
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.
The chocolate self-saucing pudding is an Australian favourite in many households. While the origin is unclear, what is clear that it's a deliciously warming dessert!
Pease, in Middle English, was a noun referring to the vegetable pea; see that article for its etymology. The word survives into modern English in pease pudding.
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