Easy Pease Pudding

Easy British Pease Pudding Recipe

The Spruce

  • Total: 80 mins
  • Prep: 10 mins
  • Cook: 70 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
102 Calories
4g Fat
14g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 102
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 12%
Cholesterol 10mg 3%
Sodium 101mg 4%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 16%
Protein 3g
Calcium 36mg 3%
*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 a traditional British recipe hailing from northeast England and is not a pudding in the dessert sense of the word. It is a savory dish and is served with cooked meats usually boiled ham or gammon.

A pease pudding is made from cooking yellow split peas to create a lovely soft paste-like consistency and cold, leftover pease pudding can also be fried. 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, they are too soft and do not hold their shape.

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."

Pease pudding is also known locally as pease pottage or pease porridge. The pudding is most often served with cooked ham or gammon and the lovely recipe below comes from celebrity chef Gordon Ramsay's recipe from his recipe for Gammon with Pease Pudding and Parsley Sauce.


  • 7 ounces/500 grams yellow split peas (soaked overnight in cold water)
  • 1 onion (peeled and quartered)
  • 1 carrot (peeled and quartered)
  • 2 bay leaves
  • 2 tablespoons malt vinegar
  • Sea salt and white pepper
  • 1 1/4 tablespoons/20 grams butter (cut into chunks)

Steps to Make It

  1. Gather the ingredients.

    English Pease Pudding ingredients
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  2. For the pease pudding, drain the soaked yellow peas and tip into a saucepan.

    Soak yellow peas in water
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  3. Add the onion, carrot, bay leaves, and cover with cold water. (If you are cooking ham as well, add some cooking stock, but taste it first to make sure it's not too salty).

    Add the onion, carrot, bay leaves to peas and cover with cold water.
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  4. Bring the peas to the 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.

    Boil and simmer peas
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  5. Remove the onion, carrot, and bay leaves from the pan and then tip the peas into a blender. (You can also feel free to keep the peas in the current pot/pan and use an immersion blender to zap them.)

    Remove the onion, carrot, and bay leaves from the pan and then tip the peas into a blender.
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  6. Blitz to a thick puree, but do not over mix as the peas do not need to be smooth.

    Blended peas
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  7. 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.

    Add malt vinegar to peas
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  8. 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. 

    Keep peas warm until serving time
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  9. Serve with a thick slice of cooked ham or a gammon steak and ​parsley sauce. 

    Easy Pease English Pudding
    The Spruce

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 pudding will keep covered in the fridge for a few days and freezes well.

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