|Alternative names||Pease pottage, pease porridge, pea and ham soup|
|Place of origin||England|
|Main ingredients||Split yellow, water, salt, spices|
Pease pudding, also known as pease pottage or pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt, and spices, and often cooked with a bacon or ham joint. A common dish in the North East of England, it is consumed to a lesser extent in the rest of Britain, as well as in Newfoundland, Canada.
Pease pudding is typically thick, somewhat similar in texture to (but perhaps a little more solid than) hummus, and is light yellow in colour, with a mild taste. Pease pudding is traditionally produced in England, especially in the industrial North Eastern areas. It is often served with ham or bacon, beetroot and stottie cakes. It is also a key ingredient in the classic saveloy dip. In Southern England, it is usually served with faggots. Also in Southern England is the small village of Pease Pottage which, according to tradition, gets its name from serving pease pottage to convicts either on their way from London to the South Coast, or from East Grinstead to Horsham.
Peasemeal brose, also known as brosemeal, is a traditional breakfast dish in the north of Scotland. In Scotland it is made in the traditional way and usually eaten with butter, and either salt or honey. In parts of the Midlands, it replaces mushy peas as a traditional accompaniment to fish and chips and is thought to be the original side order, only to be later replaced with mushy peas due to a lack of knowledge or availability of the dish.
The dish is a traditional part of Jiggs dinner in Newfoundland, Canada.
In German-speaking countries, pease pudding is known under the name Erbspüree or Erbsenpüree. Alternative regional names are Erbsbrei or Erbsmus. It is especially widespread in the traditional cuisine of the German capital Berlin. The best-known German dish which is traditionally served with pease pudding is Eisbein.
In Beijing cuisine, Wandouhuang (豌豆黄) is a sweetened and chilled pease pudding made with yellow split peas or shelled mung beans, sometimes flavoured with sweet osmanthus blossoms and dates. A refined version of this snack is said to have been a favourite of Empress Dowager Cixi.
In Greek cuisine, a similar dish is called Fava (Φάβα). Despite the name, it is usually made from yellow split peas, not Fava beans. The mashed peas are usually drizzled with olive oil and topped with chopped raw onions.
Generally recipes for pease pudding involve steeping soaked split yellow peas in stock (traditionally ham hock stock) and cooking them for around 40 minutes. The resulting mush is then blended with other ingredients, which depend on the variation. The oldest known written recipe for something similar to pease pudding involves saffron, nutmeg and a little cinnamon in the blending process; modern recipes sometimes beat in an egg at this point to act as an extra binding agent.
In popular culture
In the first episode of the second series of Mortimer & Whitehouse: Gone Fishing. Bob opens a tin of Pease Pudding to accompany a lamb salad with pita bread whilst fishing on the River Usk in Wales.
|Wikibooks Cookbook has a recipe/module on|
- Roundell, Mrs Charles (1898). Mrs. Roundell's Practical Cookery Book: With Many Family Recipes Hitherto Unpublished. Bickers.
- Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. pp. 375–. ISBN 0-8032-5994-8.
- "Pease Pudding Recipe - Genius Kitchen". Retrieved 2018-03-19.
- McElhatton, Heather (2009-10-13). Pretty Little Mistakes: A Do-Over Novel. Harper Collins. ISBN 9780061857027.
- Corporation, Bonnier (June 1885). Popular Science. Bonnier Corporation.
- "Fava: Purée of Yellow Split Peas". About.com. Retrieved 12 August 2013.
- I. Opie and P. Opie, The Oxford Dictionary of Nursery Rhymes (Oxford University Press, 1951, 2nd edn., 1997), p. 345.
- Notes and Queries. Oxford University Press. 1870.
- MacDonald, George (1872). "25". The Princess and the Goblin. p. 84. Retrieved 16 June 2016.
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