Pease Pudding

Name: Pease Pudding
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.5 cups yellow split peas, soaked and drained; 4 cups vegetable stock; 1 yellow onion, halved; 1 carrot, peeled; 2 tbsp unsalted butter; 1/2 tsp fine sea salt; 1/4 tsp ground black pepper

A smooth and savory spread made from simmered yellow split peas seasoned with butter and pepper. Traditionally served alongside roasted ham or bacon.

60 minEasyServes 6210 cal/serving

BritishSideStovetopVegetarianHigh FiberGluten-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

1.5 cups yellow split peas, soaked and drained
4 cups vegetable stock
1 yellow onion, halved
1 carrot, peeled
2 tbsp unsalted butter
1/2 tsp fine sea salt
1/4 tsp ground black pepper

Instructions

1

Add 1.5 cups soaked and drained yellow split peas, 4 cups vegetable stock, 1 halved yellow onion, and 1 peeled carrot to a large saucepan over medium-high heat.
2

Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the peas are soft.
3

Discard 1 halved yellow onion and 1 peeled carrot, then drain any excess liquid from 1.5 cups soaked and drained yellow split peas.
4

Purée 1.5 cups soaked and drained yellow split peas until smooth using an immersion blender or food processor.
5

Stir in 2 tbsp unsalted butter, 1/2 tsp fine sea salt, and 1/4 tsp ground black pepper until melted and completely incorporated.

Questions

Can I make Pease Pudding dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Pease Pudding keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pease Pudding?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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