This traditional British Pease Pudding is made from yellow split peas, butter, and seasoning. Serve it as a side dish or in a sandwich for a hearty meal!
This classic British dish, particularly popular in the North East of England, is made from yellow split peas, butter, onions, and a few basic seasonings, resulting in a creamy, savory spread or side dish that’s as satisfying as it is easy to make.
You might have heard the term “pease pudding” before, possibly even from the famous nursery rhyme, "Pease Pudding Hot," which sings about the dish being "good in the pot" and “nine days old.” It's a timeless British favorite that’s been around for generations, and it's still just as delicious today.
I love making pease pudding because it's one of those dishes that’s incredibly versatile. I try to eat legumes wherever possible, and in this dhal-like form they're so good.
Traditionally, Pease Pudding is served with ham or sausages, spread it on toast, or used it in a ham sandwich, but as a veggie I still find so many ways to use it. I like it as a warming side dish, or in a salad sandwich. It’s a comforting, hearty option that fits into so many meals.
The taste is wonderfully savory, with a mild earthiness from the split peas and a richness from the butter. The texture is thick but spreadable, and it pairs so well with a wide range of dishes.
It's one of those recipes that feels like a warm hug in food form—simple, nourishing, and always satisfying.
I often make a big batch and store the leftovers, knowing they'll come in handy for lunches or as a side with dinner. Whether you're making it as a nostalgic nod to British cuisine or just craving a simple, hearty dish, pease pudding is a great addition to your recipe collection.
If you're looking for more traditional British dishes, then be sure to also try Parkin Cake, Gruel, Queen of Puddings, or a Chip Butty!
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Why You'll Love This Recipe
- Simplicity: With just a few ingredients, this dish is easy to prepare.
- Versatility: You can pair it with meats, use it as a sandwich spread, or enjoy it as a stand-alone dish.
- Comforting: It’s a warm, creamy side dish that complements many meals, especially in colder months.
- Budget-friendly: Yellow split peas are affordable, making this an inexpensive option for feeding a crowd.
- Quick prep time: After soaking the peas, it cooks up quickly, making it ideal for busy days.
What is Pease Pudding?
Pease pudding (also called pease porridge) is a traditional British dish made from yellow split peas, butter, and seasonings. It's a savory, creamy spread that's often served as a side dish, in ham sandwiches or spread on bread.
The dish has a smooth yet thick consistency, similar to a chunky puree, and is typically seasoned with salt, pepper, and sometimes a bay leaf or onion for extra flavor.
Pease pudding is a simple, humble dish from British cuisine, dating back centuries and particularly popular in the North East of England.
It’s often associated with hearty meals, commonly served alongside roasted meats like ham, sausages, or boiled bacon. It’s also referenced in the famous nursery rhyme song "Pease Pudding Hot," which celebrates the dish’s comforting qualities.
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
- Yellow split peas – The star of the show. These peas have a mild, earthy flavor and cook down to a smooth, creamy texture. If you can’t find yellow split peas, green split peas are a good substitute, though they’ll have a slightly different taste.
- Butter – Adds richness and smoothness to the pudding. You could substitute with olive oil if you're looking for a dairy-free option, though the flavor won’t be quite the same.
- Onion – Adds a mild sweetness and depth of flavor. You can leave it out if you want a more straightforward taste, or swap for a shallot for a milder flavor.
- Bay leaf – Provides a subtle aromatic flavor. You can leave it out if you don’t have one, though it enhances the dish.
- Salt and freshly ground black pepper – For seasoning. Always taste and adjust as you go—sometimes, I add a pinch more salt after blending for extra flavor.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Rinse the yellow split peas under cold water until the water runs clear. Place the rinsed peas in a bowl, cover with water, and soak for at least 4 hours or overnight to reduce cooking time.
Drain the soaked peas and transfer them to a large saucepan with enough water to cover the peas by about 2 inches. Add the halved onion and bay leaf for flavor.
Bring to a boil, then reduce the heat to a gentle simmer. Skim off any foam that forms on the surface.
Simmer for 1 to 1.5 hours, stirring occasionally, until the peas are soft and creamy. Add more water if needed to prevent sticking.
Remove the onion and bay leaf from the pot and stir in the butter, salt, and pepper.
Use a potato masher or immersion blender to mash the peas to your desired consistency. The pudding should be thick but spreadable. Taste and adjust seasoning.
Serving Suggestions
- Serve alongside a hearty meat like ham, gammon, or sausages or vegetarian versions like this vegan ham, or vegan sausages.
- Spread on thick slices of warm, crusty bread.
- Serve as a side dish for a vegetarian meal. It would be great with Vegetable Galette, Portobello Mushroom Steaks, or Nut Roast!
- Top with a fried egg for a simple breakfast or lunch.
Variations
- Add garlic for a more savory punch.
- Stir in a dollop of cream for an even richer texture.
- Try using vegetable broth instead of water for added flavor.
Storage
Pease pudding stores well in the fridge for up to 5 days. You can also freeze it for up to 3 months.
To reheat, simply add a splash of water or butter to loosen the texture and warm over low heat.
If you’re making it ahead of time, you can prepare it a day or two in advance and store it in the fridge until you’re ready to serve.
Traditional British Recipes
Top tips
Be sure to soak the split peas for at least 4 hours or overnight to reduce cooking time.
Stir the peas occasionally while simmering to prevent them from sticking to the bottom of the pot.
If the peas aren't soft after the suggested cooking time, simply add a bit more water and continue cooking.
Taste the pudding before serving and adjust seasoning to your liking.
Use a potato masher for a chunkier texture or an immersion blender for a smoother finish.
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📖 Recipe
Pease Pudding
Equipment
- Pot
Ingredients
- 1 cup yellow split peas 200 g
- 1 medium onion peeled and quartered
- 1 bay leaf
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
Instructions
- Rinse the yellow split peas under cold water until the water runs clear. Place the rinsed peas in a bowl, cover with water, and soak for at least 4 hours or overnight to reduce cooking time.
- Drain the soaked peas and transfer them to a large saucepan with enough water to cover the peas by about 2 inches. Add the halved onion and bay leaf for flavor. Bring to a boil, then reduce the heat to a gentle simmer. Skim off any foam that forms on the surface.
- Simmer for 1 to 1.5 hours, stirring occasionally, until the peas are soft and creamy. Add more water if needed to prevent sticking.
- Remove the onion and bay leaf from the pot and stir in the butter, salt, and pepper. Use a potato masher or immersion blender to mash the peas to your desired consistency. The pudding should be thick but spreadable. Taste and adjust seasoning.
- Serve the pease pudding warm or cold as a side dish or spread into a sandwich. It pairs wonderfully with gammon, ham, boiled bacon, sausages, or crusty bread.
- It can also be reheated gently on the stove with a splash of water or butter to loosen the texture.
Notes
- For a richer flavor, cook the peas in chicken or vegetable stock instead of water.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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