Pease Pudding

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

pease pudding (alternatively known as pease porridge) is a peculiarly British dish, on account of the long-standing preference in Britain for peas over other pulses. It began its career in remote antiquity as pease pottage, a thick porridge made from the dried mealy peas that were a staple food; this was the most usual way of preparing them. Pease pottage and, when available, bacon went together in the diet of simple country people. The bacon was heavily salted and the pease pottage, made without salt, balanced the flavour.