Pease Pudding


Prep time: 
10 minutes
Cooking time: 
60 minutes


Pease pudding is a traditional British recipe hailing from northeast England. It is not a pudding in the dessert sense of the word but is a savory dish that is served with cooked meats. A pease pudding is made from cooking yellow split peas into a lovely soft paste-like consistency. Pease pudding is 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.


  • 200 grams yellow split peas, soaked overnight in cold water
  • 1 medium onion, peeled and quartered
  • 1 carrot, peeled and quartered
  • 2 bay leaves
  • 2 tablespoons malt vinegar
  • Sea salt, to taste
  • Ground white pepper, to taste
  • 20 grams butter, cut into chunks


  1. Drain the soaked yellow peas and pour them in a saucepan.
  2. Add the onion, carrot, and bay leaves, and cover with cold water.
  3. 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.
  4. 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.)
  5. Blend to a thick puree, but do not over mix as the peas do not need to be smooth.
  6. 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.
  7. 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.


Photo Credit: Jonny Hughes @jonny2love
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