Easy Peasy Pease Pudding Recipe (2024)

FAQs

Do you eat pease pudding hot or cold? ›

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.

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.

Generally, recipes for pease pudding involve steeping soaked split yellow peas in stock (traditionally ham hock stock) and cooking them for around 40 minutes. The resulting mush is then blended with other ingredients, which depend on the variation.

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 ...

After using pease pudding as a healthy pastry alternative, I decided to try that as a base ingredient. That means the wraps are healthy, vegetarian and best of all low-calorie! The wraps are even gluten-free, around 85 calories each and go amazing with ham and cheese, hot or cold.

Pease pudding is often served with ham (I think Yorkshire breaded ham is ideal, as in the featured image), with ham hock, with gammon (it was originally a way of making a very small piece of gammon go a far as possible). Leftover pease pudding can also be fried.

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.

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.)

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 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." The resulting stew was called "pottage," and it was the basic element of the peasant diet.

Is pease pudding a northern thing? ›

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.

Our pease pudding is made with boiled yellow split peas that are seasoned with ham stock and salt and pepper to create our simple yet tasty spread. Pease Pudding is a great accompaniment to ham or sliced gammon.

The earliest record of the rhyme was circa 1760 and its exact meaning is unknown. ' Pease' was a type of porridge made from peas which doesn't sound particularly appetising to our modern palate but was probably a very welcome warm meal back then. "

Almost the same. Please pudding is made from yellow peas, Hummus is made from chick peas. There are different ways of preparing either.

Food historians generally agree the first puddings made by ancient cooks produced foods similar to sausages. The British claim pudding as part of their culinary heritage. Medieval puddings (black and white) were still mostly meat-based.

Leftover pease pudding also reheats well in a microwave. Put in a bowl and cover with clingfilm then heat on full power for about two and a half minutes. It does not freeze well, however.

Normally, it is served cold, chilled straight out of the refrigerator. However, it is a matter of taste. If you prefer it at room temperature or even hotter, you can certainly eat it that way. Tradition doesn't stop you from preparing or eating something in a different way.

Like your homemade stovetop pudding, it can be eaten warm or cold, but unlike that pudding, you can change the texture from rich and creamy, to thick and mousse-like with one simple tweak.

You can use the peas in rough purée form, but if you want a very fine, smooth purée, push the mixture through a fine sieve. Stir in the butter and chopped mint leaves (if using) until all the butter has melted and is incorporated into the purée. Serve minted pea purée warm alongside your favorite meat or fish dish.