|Alternative names||Pease pottage, pease porridge|
|Place of origin||England|
|Main ingredients||Split yellow or Carlin peas, water, salt, spices|
|Cookbook: Pease pudding Media: Pease pudding|
Pease pudding, also known as pease pottage or pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow or Carlin 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 hummus, and is light yellow in colour, with a mild taste. Pease pudding was traditionally produced in England, especially in the industrial North Eastern areas. It is often served with ham or bacon and stottie cakes. It is also a key ingredient in the classic saveloy dip which consists of a bread roll spread with pease pudding on one half, sage and onion stuffing on the other with a slight smear of mustard and a saveloy sausage cut in half and then dipped gently into either the stock that the saveloys are boiled in or gravy. Only the top half is usually dipped as not to make it difficult to hold or eat. 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 and is eaten with fish and chips and is thought to be the original side order only 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 and Labrador, 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
|Wikibooks Cookbook has a recipe/module on|
- Mrs. Roundell's Practical cookery book - Mrs. Charles Roundell - Google Books
- Pretty Little Mistakes: A Do-Over Novel - Heather McElhatton - Google Books
- Popular Science - Google Books
- "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 - Google Books
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