Recipes > Pease Pudding

Pease Pudding

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Pease pudding hot,

Pease pudding cold,

Pease pudding in the pot nine days old!

This northern delicacy is ready for a revival. It is nutritious, vegan and very filling. It makes a brilliant sandwich filling. It was traditionally served with cooked ham (not so vegan!), but try it with a hunk of bread some garlic mushrooms and pickled beetroot.


  • 500 g yellow split peas soaked in cold water overnight
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, chopped
  • 1 bay leaf
  • 1 thyme sprig
  • 1 tablespoon malt vinegar
  • 30 g butter


  • Fry the carrot and onion over a low heat until soft, but not browned.
  • Drain the pre-soaked split peas and tip into a saucepan. Add the bay leaf and thyme. Cover with 1 litre of cold water and bring to the boil. Skim off any foam. Reduce the heat to a low simmer and cook for approximately 2.5 hours stirring often. You will need to add about another 500ml of water during the cooking time.
  • When the peas are soft, take off the heat and discard the herbs. Blitz with a hand blender until smooth then add the vinegar and butter and season with salt and black pepper

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