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Pease pudding, sometimes known as pease pottage or pease porridge, is a baked vegetable product, which mainly consists of split yellow or Carlin peas, water, salt, and spices, often cooked with a bacon or ham joint. (In Middle English, "Pease" was treated as a mass noun, similar to "oatmeal" and the singular "pea" and plural "peas" arose by back-formation.)

It is 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 - although it is now widely available throughout the country, often in butcher's shops (due to the bacon connection). It is often served with ham/bacon and stottie cakes. In Southern England it is usually served with faggotts.

It is a traditional part of Jiggs dinner in Newfoundland and Labrador, Canada.

Pease pudding is featured in a nursery rhyme, Pease Porridge Hot.

In Beijing cuisine Wandouhuang (豌豆黄) is a sweetened and chilled pease pudding made with yellow split peas or shelled mung beans, sometimes flavored with sweet osmanthus blossoms and dates. A refined version of this snack is said to have been a favorite of Empress Dowager Cixi.

[edit] Etymology

The name pease porridge is derived from the archaic noun pease (plural peasen), derived in turn from the Latin word pisum.

[edit] See also

Wikibooks Cookbook has a recipe/module on Pease pudding

• Hummus
• Mushy peas
• Porridge
• Faggotts

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