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Traditional British Pease Pudding (Savory Yellow Split Pea Mash)
Ancient culinary staple of Northeast England celebrated in nursery rhymes: dried yellow split peas slow-simmered and whipped with butter, black pepper, and cider vinegar into a thick, savory comfort mash.
Prep
10 min
Cook
50 min
Total
60 min
Ingredients
servings
4
- Dried yellow split peas rinsed350 g
- Fresh water or light vegetable stock900 ml
- Salted farmhouse butter50 g
- Freshly cracked black pepper1 tsp
- Apple cider or malt vinegar1 tsp
- Fine sea salt4 g
Preparation Steps
1
Combine rinsed yellow split peas with water and salt in a saucepan. Bring to a boil, skim surface foam, and lower heat to a gentle simmer.
2
Cover and cook gently for 45-50 minutes, stirring occasionally towards the end, until peas collapse and all liquid is absorbed.
3
Vigorously beat in butter, freshly cracked black pepper, and cider vinegar until velvety and thick. Serve warm as a hearty side or cold sliced with boiled ham.
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
21g
Carbohydrates
52g
Fat
11.5g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
