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.
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."
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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.)
This classic British dish is traditionally simply made using yellow split peas, water and seasoning. Its as comforting as chicken soup, but this vegan dish is super healthy and tastes creamy. A 1/2-cup cooked serving contains less than 1 gram of total fat and 8 grams of protein.
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, 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.
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 ...
If you're watching calories, you want to steer away from regular pudding. Pudding has high calories that lead to weight gain. However, you can eat a fat free variety instead of a dry mix type. Although pudding has both good and bad nutrition, it can be a healthy dish if you make it with fat free milk.
I held off on buying the pease pudding because of the high carb content, but then when I read up on it on the Diabetes UK page I found that pulses are great for us if you can tolerate them, for a number of reasons (Low GI, good source of protein and fibre, low-fat, filling, cheap!), and this as a “pastry crust” using ...
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.
About 75% of those calories come from carbs and the rest are provided by protein and a small amount of fat ( 1 ). Furthermore, peas contain just about every vitamin and mineral you need, in addition to a significant amount of fiber.
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."
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).
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.
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.
The bottom line. Tapioca is high in carbs and calories, so it is not a traditionally healthful food. However, it can help a person meet the recommended daily allowance of several important nutrients. It can also be a tasty, nutritious food choice for people who need to gain weight.
According to some health enthusiasts, black pudding can be classed as a 'superfood'. Read our take on the sanguine sausage and try one of our tasty recipes as we try to convert black pudding sceptics.
Snap peas are a good source of vitamin C which helps with immune function and helps heal cuts and wounds. Snap peas also contain iron which helps produce red blood cells. Vitamin K is also in snap peas, which helps with blood clotting and bone health.
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