Pease pudding is a delicious spread for salty ham sandwiches. This recipe goes so far back, it’s far more than classic – it’s medieval.
Call it British hummus if you will, pease pudding is one of the oldest recipes written in English history. This recipe originates back to the 1500’s.
It originated in the region I am from, the North East of England.
I know the word pudding might throw you off, I can assure you it’s definitely a savoury spread, and not to be paired with dessert. (I mean unless you want to, each to their own.)
Also known as pease porridge or pease pottage. ‘pease’ was treated as a mass noun, the singular "pea" and the plural "peas" to form the word pease that was used in Middle English.
There were no kitchens in those days. Picture a large cast iron pot hanging over an open fireplace and everyday mostly vegetables and dried peas, some meat (if they could get it) were added to the pot.
They would cook it for supper and leave the rest in the pot, sometimes for days. The result was pottage, and the basic element of the peasant diet.
Pease porridge and the story of it sitting in the pot for days at a time is featured in an old nursery rhyme, which I’m sure was just a way to keep poorer folks and children entertained:
Pease porridge hot,
Pease porridge cold,
Pease porridge in the pot,
Nine days old
Some like it hot,
Some like it cold,
Some like it in the pot,
Nine days old.
This dish is the poor man’s food and where people usually say that British food is bland, this dish is quite bland on its own. That is only to offset the saltiness of any ham that it is served with.
This recipe is made in the traditional way, but as time has gone on, ham hock, thyme and other aromatics can be added to the cooking peas to more flavor.
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Pease Pudding Recipe
Ingredients
- 1 pound Yellow Split Peas
- 2 large Carrot cut in half
- 1/2 large Onion pealed
- 2 stalks Celery cut in half
- 2 Bay Leaf
- 2 ounces Unsalted Butter
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Add peas to a large bowl and cover with water and soak overnight.
- The next day, drain the peas and add to a large soup pan and add 4 cups water, carrots, onion, celery and bay leaves.
- Bring to a boil and simmer uncovered for 45 minutes, or until most of the liquid has evaporated and the peas mash easily. Turn off the heat and mash, leave a few peas for texture.
- Stir in butter, salt and pepper, taste for seasoning and adjust to taste.