Pease Pudding Recipe

pease pudding

Pease pudding hot
Pease pudding cold
Pease pudding in the pot, nine days old
Some like it hot
Some like it cold
Some like it in the pot
Nine days old

Ingredients for Pease Pudding:

  • 1 lb (450 g) dried peas (yellow or green)
  • 1 medium sized onion
  • 2 teaspoons salt
  • 1 oz (28 g) butter
  • 1 egg (beaten)
  • Pepper

Method for Pease Pudding:

  1. Soak the peas overnight in cold water and then drain.
  2. Peel and chop the onion quite finely and put in a saucepan with the peas and salt. Cover with cold water.
  3. Bring the pan to the boil and then reduce the heat and simmer for 2-3 hours until the peas are soft.
  4. Drain the peas and onion and either push them through a sieve or purée them in an electric blender.
  5. Return the purée to a clean saucepan and place over a very low heat.
  6. Add the butter, beaten egg, and pepper to taste and stir all the time until the mixture is hot.

Note: Especially good with boiled ham and roast pork.

Serves 4.

Posted in Val's Preserves, Vegetable Recipes, Vegetarian Recipes, All Recipes, Peas
5 comments on “Pease Pudding Recipe
  1. Sandra says:

    Hi cooks

    I would like to make peas pudding and I have 2 varieties of dried peas (green & yellow) does it matter which I use?

    Kind regards

    Sandra

  2. Val says:

    You can use either but I always tend to go for the green ones.

  3. wayne says:

    Yellow is best. Always boil your peas in a large cloth tied loosely with a good hock or bacon joint. Long and slow is the best, use some of the stock and butter to finish the Durham way.

  4. Rosemary L Bell says:

    I used to have peaspudding as a child, haven’t had it for such a long time, even my adult daughters had never heard of it.
    Well I cooked yellow split peas last week, then made them into pastry, and made a mince pie (with minced beef and veg) and a pastry case for quiche. It was gorgeous, bit I’m wondering how calorie laden that would be.

  5. s says:

    Rosemary! How exciting to think of a pastry made of peas!
    Could you share your recipe here, or at least some guidelines? Do you add flour? Fat?

    Calories would depend upon the amount of fat in the recipe. But in a quiche, the amino acids of the dairy would complement to aminos in the peas, making a dietary protein.

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