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English Pease Pudding - made with Split Yellow Peas

Pease pudding hot, pease pudding cold... Still much loved and eaten in the North East pease pudding is sadly overlooked elsewhere but is an easy and satisfying dish to make with Split Yellow Peas.

Pease Pudding made with Split Yellow Peas

Pease pudding is extremely easy to cook and very, very satisfying to eat – hot or, as the nursery rhyme says, cold.

Traditionally pease pudding is served with pork and was often cooked in a muslin with the ham. My version is vegetarian, it’s really good hot with roast vegetables and leafy greens or cold in a sandwich – much in the way you might use houmous. If you eat meat, search out a stottie and some good quality ham.

Preparation time: 5 mins | Cooking time: 60 mins | Total time: 65 mins

Serves: 4 to 6


  • 500g Split Yellow Peas
  • 1 small Potato, finely chopped
  • 1 Onion, finely chopped
  • Bouquet Garni
  • Pinch of Salt
  • A little Pepper
  • 2 Cloves
  • A little bit of Butter
Or see below...


    1. Put all the ingredients except the butter in a heavy pan and cover with water.
    2. Bring to the boil, cover and simmer until everything has cooked down (top up with water as needed and stir occasionally to stop it sticking) - it will take about an hour.
    3. Add the butter, a bit more salt and pepper to taste and mash it up; you can make a smoother pudding using a stick blender.


    Josiah Meldrum
    Josiah Meldrum


    3 Responses


    April 13, 2016

    Very nice I love it on toast I make it my self I like it better beef spread good food for £2 for breakfast for a week got all my mates eating.pease pudding now

    Diana Sant Angelo
    Diana Sant Angelo

    February 21, 2016

    Very easy recipe and amazingly tasty even without the butter. thanks

    Daniel Coffey
    Daniel Coffey

    September 17, 2015

    The recipe was tasty, successful and very satisfying. I skipped the sprinkle of paprika shown in the photo. Check the consistency at about 45 mins to see if a little more water is needed but I would err on the thicker side. You can always loosen it up a little with a bit of extra butter if you are reheating a portion after cooling.

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