Pease Pudding (Classic British Split-Pea Pudding)
A smooth, savoury spread made from split yellow peas, gently cooked with onion and herbs until silken. Serve warm with ham, roast joints or spread thickly on buttered toast – proper Northern comfort food.
Pease pudding is proper British soul food — thick, humble and gloriously comforting. It’s the peasant-to-palate spread that once travelled with brewers and bakers and now sits happily on toast or beside a joint of ham.
This version is vegan and straightforward: split yellow peas slow-simmered with onion and herbs, then mashed or blitzed to a silky spread. Make it for a cosy lunch, a picnic, or any time you want British flavours that hug you from the inside.
It’s simple to scale, stores brilliantly and rewards a bit of patience — the longer it simmers, the creamier it gets.
Ingredients
- 300 g dried split yellow peas
- 1 l vegetable stock or water — use low-salt stock if possible
- 30 ml olive oil
- 1 medium onion — about 150 g, finely chopped
- 2 leaves bay leaves
- 1 sprig fresh thyme — or 1 tsp dried thyme
- 5 ml smoked paprika — adds a subtle smoky note (optional)
- 15 ml Dijon mustard — for a gentle tang
- 5 ml sea salt — add more to taste at the end
- 5 ml freshly ground black pepper
- 15 ml extra virgin olive oil or vegan butter — to finish (optional, for gloss and richness)
Equipment
- heavy-based saucepan
- immersion blender or food blender
- fine sieve (optional for extra smooth texture)
- wooden spoon
Instructions
Rinse the split peas under cold water in a sieve until the water runs clear. Pick out any debris or stones.
Optional: soak the rinsed peas in cold water for 3–4 hours to reduce cooking time and give a creamier finish. Drain before cooking.
Warm a heavy-based saucepan over medium heat. Add 2 tbsp olive oil and the chopped onion. Sweat the onion gently until soft and translucent, about 6–8 minutes. Add the bay leaves, thyme and smoked paprika for the last minute and stir.
Add the drained peas to the pan and stir to coat in the oil and onion mixture for 1 minute, then pour in 1 litre (1000 ml) vegetable stock or water. Bring to a gentle simmer, skimming any grey foam from the surface with a spoon.
Reduce the heat so the pot is at a bare simmer (no rolling boil). Cover with a lid slightly ajar and simmer gently until the peas are very soft and breaking apart, 45–60 minutes. Stir occasionally, especially towards the end, and add a little more stock or water if it looks overly thick or sticking.
Remove bay leaves (and thyme sprig stems if used). Stir in Dijon mustard, 1 tsp sea salt and 1/2 tsp black pepper. For a rustic texture, mash with a potato masher until you have small lumps. For a silky pudding, cool slightly (5 minutes) then blitz with an immersion blender or transfer in batches to a food blender and pulse until smooth.
Return to the pan if needed and adjust consistency: simmer 2–5 minutes to thicken, or stir in up to 50 ml stock/water to loosen. Finish with 1 tbsp extra virgin olive oil or vegan butter and taste for seasoning.
Serve warm as a spread with crusty bread or as an accompaniment to roasted meats or a ham sandwich. Keeps in the fridge for up to 4 days or freezes for 2–3 months.
Tips
- Soak the peas for 3–4 hours if you can — it shortens cook time and gives a silkier final texture, but it’s not essential.
- Keep the simmer gentle. A rolling boil creates foam, can scorch the peas and makes the pot boil over.
- If you want perfectly smooth pudding, press the blended mix through a fine sieve while it’s warm to remove any husk bits.
- Make ahead: pease pudding flavours deepen overnight. Reheat gently with a splash of stock or water and stir vigorously to restore creaminess.
- To add a smoky hit without meat, use smoked paprika or a splash of liquid smoke; for a traditional meatier taste, cook with a ham hock and remove before blending.
Substitutions
split yellow peas → split green peas, same weight
Stays closeolive oil / vegan butter → unsalted butter (dairy)
Noticeably differentvegetable stock → water
Stays closesmoked paprika → a small piece of smoked ham hock or bacon (cook with the peas and remove before blending)
Noticeably different
Nutrition
Per serving · estimated
- 315
- Calories
- 19 g
- Protein
- 45 g
- Carbs
- 8 g
- Fat
- 20 g
- Fibre
- 4 g
- Sugar
- 500 mg
- Sodium
FAQ
Can I use canned peas instead of dried split peas?
You can, but canned peas are already cooked and much softer — the texture will be looser and the flavour sweeter. If using canned, drain, rinse and simmer briefly with onion and mustard to concentrate flavour, then mash.
Why did my pease pudding go grainy or gritty?
Graininess usually comes from undercooked peas or not rinsing them well. Cook until very soft and consider blending or sieving for a silky finish.
How should I reheat leftovers?
Warm gently on the hob with a splash of stock or water, stirring constantly, or microwave in short bursts, stirring between each. It firms on cooling, so add liquid to loosen.
Can I make this in advance for a dinner party?
Yes — make it the day before. The flavours improve overnight. Reheat gently and add a little liquid to loosen before serving.
Community Photos
No photos yet
Be the first to share your creation!