Pease pudding

Savoury pudding dish made of boiled legumes

"Pease porridge" redirects here. For other uses, see Pease porridge (disambiguation).

Pease pudding

Alternative names| Pease pottage, pease porridge, pea and ham soup
Type| Pudding
Place of origin| England
Region or state| Northumbria
Main ingredients| Split yellow peas, water, salt, spices

* Media: Pease pudding

Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes,[1] 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. In Newfoundland, it retains its traditional name as part of the customary Jiggs dinner. In non-English speaking countries, similar dishes exist under different names.

## Dish

[edit]

Pease pudding and faggot (meatball)

Pease pudding is typically thick,[2] 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 including South Shields, and on down to Darlington on the North Yorkshire border. 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. It is made in the traditional way and usually eaten with butter, and either salt or honey.

In parts of the Midlands,[citation needed] it replaces mushy peas as a traditional accompaniment to fish and chips, although the distinction is largely the name and tendency for mushy peas to be green. In both cases, the starchy "field peas" used are harvested dry, as opposed to "sweet peas", which are the same species harvested fresh.

## Etymology

[edit]

In Middle English, pease was a mass noun used in the same way as flour or oatmeal. Later taken to be a plural form, the modern singular pea and its plural peas derive from this, in a process known as back-formation.[3]

## Regional variations

[edit]

The dish is a traditional part of Jiggs dinner in Newfoundland, Canada.[4]

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. A similar dish with ham hock, karka, is served in Lithuania.

In the Netherlands, pea soup is called snert, or erwtensoep. It is cooked with dried split peas (yellow, or green), with chopped onions and bay leaf, and a smoked pork sausage, often Polish, which is then sliced, and served with the soup.

Traditional Russian cuisine has several pea-based dishes, including pease pudding/puree/soups known as gorohovaya kasha (Russian: гороховая каша) or goroshnitsa (Russian: горошница).[5] In the Gorokhovetsky District of Vladimir Oblast the dish goes by the name puchalka (Russian: пучалка) and is traditionally made for weddings, commemorations of the dead, Christmas, and Great Lent.[6]

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 broad beans. The mashed peas are usually drizzled with olive oil and topped with chopped raw onions.[7]

## Recipe

[edit]

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;[citation needed] modern recipes sometimes beat in an egg at this point to act as an extra binding agent.

## In popular culture

[edit]

Pease pudding is featured in a nursery rhyme, "Pease Porridge Hot".[8]

The song "Food, Glorious Food" from the 1960s West End and Broadway musical (and 1968 film) Oliver! has a lyric extolling pease pudding.

In The Princess and the Goblin, Curdie takes bread and pease pudding with him for sustenance when he goes to spy on the King's house.[9]

## See also

[edit]

Wikibooks Cookbook has a recipe/module on

* Pease pudding

* Daal
* Ful medames
* Hummus
* List of porridges
* Pea soup
* Mushy peas
* Porridge
* Pottage

## References

[edit]

1. ^ Roundell, Mrs Charles (1898). Mrs. Roundell's Practical Cookery Book: With Many Family Recipes Hitherto Unpublished. Bickers. p. 226. "Pease pudding."
\- Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. pp. 375–. ISBN 978-0-8032-5994-2.
2. ^ McElhatton, Heather (13 October 2009). Pretty Little Mistakes: A Do-Over Novel. Harper Collins. p. 357. ISBN 9780061857027.
\- Popular Science. Bonnier Corporation. June 1885 - via Google Books.
3. ^ Safire, William (25 September 1988). "ON LANGUAGE; Eat Your Peas". The New York Times. ISSN 0362-4331. Retrieved 27 January 2024.
4. ^ "Pease Pudding Recipe - Genius Kitchen". Retrieved 19 March 2018.
5. ^ Maria Bunina (10 April 2019). "7 vintage Russian pea dishes every vegetarian should know". Russia Beyond. Retrieved 17 March 2021.
\- Alissa Timoshkina (3 February 2020). "Goroshnitsa Pea Soup". Retrieved 17 March 2021.
6. ^ "Технология приготовления гороховой каши «Пучалка» в деревне Тураково Гороховецкого района Владимирской области | Живая нить традиций. Владимирская область | Традиции33". traditions33.ru.
7. ^ "Fava: Purée of Yellow Split Peas". About. Archived from the original on 13 May 2013. Retrieved 12 August 2013.[unreliable source?]
8. ^ I. Opie and P. Opie (1951). The Oxford Dictionary of Nursery Rhymes (2nd [1997] ed.). Oxford University Press. p. 345.
\- Notes and Queries. Oxford University Press. 1870 - via Google Books.
9. ^ MacDonald, George (1872). "25". The Princess and the Goblin. p. 84. Retrieved 16 June 2016.

* v
* t
* e

Legume dishes

* 15 Bean Soup
* Acarajé
* Amanattō
* Arroz con gandules
* Baked beans
* Bandeja paisa
* Bap
* Bean dip
* Bean pie
* Bean salad
* Bigilla
* Black peas
* Bob chorba
* Boiled peanuts
* Borracho beans
* Bouneschlupp
* Burmese tofu
* Caparrones
* Capra e fagioli
* Cassoulet
* Chana masala
* Chapea
* Cocido lebaniego
* Cocido madrileño
* Cocido montañés
* Cowboy beans
* Dal
* Dal bati churma
* Dal bhat
* Dalcha
* Deep-fried peanuts
* Dhokla
* Dilly beans
* Doubles
* Douzhi
* Fabada asturiana
* Fabes con almejas
* Falafel
* Fasolada
* Fasole cu cârnați
* Feijoada
* Frijoles negros
* Frijoles charros
* Ful medames
* Gallo pinto
* Garnaches
* Gigandes plaki
* Green bean casserole
* Guernsey Bean Jar
* Hong dou tang
* Hoppin' John
* Hummus
* Idli
* Jidou liangfen
* Kongbap
* Kuli-kuli
* Lablabi
* Liangfen
* Linsen mit Spätzle
* Marrowfat peas
* Matevž
* Lobio
* Molagoottal
* Moros y Cristianos
* Msabbaha
* Mujaddara
* Murukku
* Mushy peas
* Nokdumuk
* Pabellón criollo
* Paella
* Panelle
* Paripu
* Pasta e fagioli
* Pastizz
* Pasulj
* Patbap
* Patjuk
* Pea soup
* Peabutter
* Pease pudding
* Pie and peas
* Pie floater
* Pokhemma
* Pork and beans
* Porotos con rienda
* Purtumute
* Rajma
* Red bean cake
* Red bean paste
* Red beans and rice
* Refried beans
* Revalenta arabica
* Rice and beans
* Rice and peas
* Shahan ful
* Shiro
* Shiruko
* Soup beans
* Stew peas
* Succotash
* Texas caviar
* Tavče gravče
* Umngqusho
* Yun dou juan

See also|

* List of bean soups
* List of tofu dishes

* Category

* v
* t
* e

Puddings

Sweet|

* Abbot of Priscos
* Ábrystir
* Annin tofu
* Ashure
* Asida
* Banana pudding
* Bánh chuối
* Bebinca
* Blancmange
* Bread and butter pudding
* Bread pudding
* Brown Betty
* Cabinet pudding
* Carrot pudding
* Chè
* Cheese pudding
* Chia pudding
* Chireta
* Chocolate biscuit pudding
* Chocolate pudding
* Christmas pudding
* Clootie dumpling
* Corn pudding
* Cottage pudding
* Crème brûlée
* Crème caramel
* Diplomat pudding
* Douhua
* Dutch baby pancake
* Eton mess
* Eve's pudding
* Figgy duff
* Flummery
* Fruit pudding
* Frumenty
* Gajar Ka Halwa
* Ginger milk curd
* Goody
* Got fan
* Haupia
* Herrencreme
* Instant pudding
* Jam Roly-Poly
* Jam tart
* Junket
* Kalamai
* Kalamay
* Kānga waru
* Kazandibi
* Keşkül
* Kheer
* Kig ha farz
* Kōʻelepālau
* Kue asida
* Kue lapis
* Kulolo
* Kutia
* Lemon delicious pudding
* Mahallebi
* Maja blanca
* Malva pudding (Cape brandy pudding)
* Malvern pudding
* Mango pudding
* Panna cotta
* Pepeçura
* Persimmon pudding
* Pistachio pudding
* Platinum Pudding
* Po'e
* Puding Diraja
* Put chai ko
* Queen of Puddings
* Rice pudding
* Rødgrød
* Rožata
* Sago pudding
* Spotted dick
* Sticky toffee pudding
* Summer pudding
* Supangle
* Sussex Pond Pudding
* Tavuk göğsü
* Tapioca pudding
* Tembleque
* Tibok-tibok
* Treacle sponge pudding
* Ube halaya
* Welf pudding

Savoury|

* Black pudding
* Dock pudding
* Drisheen
* Flummadiddle
* Groaty pudding
* Haggis
* Hasty pudding
* Hog's pudding
* Kačamak
* Moin moin
* Pease pudding
* Pudding corn
* Rag pudding
* Red pudding
* Scrapple
* Spoonbread
* Tiết canh
* White pudding
* Yorkshire pudding

* v
* t
* e

English cuisine

Roman times|

| Dishes|

* Sausages

|

Middle Ages
to 15th century|

| Exemplars|

* Utilis Coquinario (c. 1300)
* The Forme of Cury (c. 1390)

|

Dishes|

* Apple pie
* Bacon
* Banbury cake
* Cheesecake
* Custard
* Game pie
* Gingerbread
* Kippers
* Mince pie
* Mortis
* Pasty
* Pease pudding
* Pie
* Pottage

16th century|

| Exemplars|

* Richard Pynson (The Boke of Cokery, 1500)
* Thomas Dawson (The Good Huswifes Jewell, 1585)

|

Dishes|

* Black pudding
* Fruit fool
* Pancake
* Scones
* Syllabub
* Trifle (without jelly)

17th century|

| Exemplars|

* Elinor Fettiplace (Receipt Book, 1604)
* Gervase Markham (The English Huswife, 1615)
* Robert May (The Accomplisht Cook, 1660)
* Hannah Woolley (The Queen-like Closet or Rich Cabinet 1670)
* John Evelyn (Acetaria: A Discourse of Sallets 1699)
* Kenelm Digby (The Closet Opened 1699)

|

Dishes|

* Battalia pie
* Currant bun
* Queen of Puddings
* Sponge cake
* Sussex pond pudding
* Sweet and sour
* Tea

18th century|

| Exemplars|

* Mary Kettilby (A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery 1714)
* Mary Eales (Mrs Mary Eales's Receipts 1718)
* John Nott (The Cooks and Confectioners Dictionary, 1723)
* Eliza Smith (The Compleat Housewife 1727)
* Hannah Glasse (The Art of Cookery Made Plain and Easy 1747)
* Ann Cook (Professed Cookery, 1754)
* Martha Bradley (The British Housewife 1758)
* Primitive Cookery (1767)
* Elizabeth Raffald (The Experienced English Housekeeper 1769)
* Richard Briggs (The English Art of Cookery 1788)
* William Augustus Henderson (The Housekeeper's Instructor 1791)

|

Dishes|

* Bread and butter pudding
* Christmas pudding
* Chutney
* Curry
* In UK
* Cottage or Shepherd's pie
* Cumberland rum nicky
* Eccles cake
* Jellied eels
* Jugged hare
* Ketchup
* Marmalade
* Parkin
* Piccalilli
* Pork pie
* Roast beef
* Sandwich
* Scouse
* Suet pudding
* Toad in the hole
* Trifle (with jelly)
* Welsh rarebit
* Yorkshire pudding

19th century|

| Exemplars|

* Maria Rundell (A New System of Domestic Cookery 1806)
* Martha Brotherton (Vegetable Cookery 1812)
* Eliza Acton (Modern Cookery for Private Families 1845)
* Charles Elmé Francatelli (The Modern Cook 1846)
* Isabella Beeton (Mrs. Beeton's Book of Household Management 1861)

|

Dishes|

* Bubble and squeak
* Cauliflower cheese
* Cobbler
* Devilled kidneys
* Faggots
* Fish and chips
* Full English breakfast
* HP Sauce
* Ice cream cone
* Lancashire hotpot
* Potted shrimps
* Sausage roll
* Steak and kidney pudding
* Battenberg cake
* Eton mess
* Eve's pudding
* Jam roly-poly
* Lardy cake
* Madeira cake
* Summer pudding
* Windsor soup
* Worcestershire sauce

20th century|

| Exemplars|

* Florence Petty
* Elizabeth David (A Book of Mediterranean Food 1950)
* Dorothy Hartley (Food in England 1954)
* Constance Spry
* Fanny Cradock
* Marguerite Patten
* Jane Grigson
* Delia Smith
* Rick Stein
* Nigel Slater
* Keith Floyd
* Marco Pierre White
* Nigella Lawson
* Jamie Oliver
* Fergus Henderson (The Whole Beast 1999)
* Gordon Ramsay
* Gary Rhodes
* Mary Berry

|

Dishes|

* Bakewell tart
* Beef Wellington
* Carrot cake
* Chicken tikka masala
* Coronation chicken
* Crumble
* Knickerbocker glory
* Ploughman's lunch
* Salad cream
* Sticky toffee pudding

21st century|

| Exemplars|

* Heston Blumenthal (The Fat Duck)
* Lizzie Collingham
* Hugh Fearnley-Whittingstall (River Cottage)
* Rachel Khoo
* Michel Roux Jr. (Le Gavroche)
* Antony Worrall Thompson
* Clarissa Dickson Wright (A History of English Food 2011)

|

Dishes|

* Coronation quiche
* Platinum Pudding

Related|

* List of English dishes
* List of English cheeses
* List of savoury puddings
* List of sweet puddings
* Rationing in the United Kingdom

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