Pease pudding, sometimes known as pease pottage or pease porridge, is a term of British origin regarding a savory pudding dish made of boiled legumes, 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 typically thick, somewhat similar in texture to hummus, and is light yellow in color, with a mild taste. Pease pudding was traditionally produced in England, especially in the industrial North Eastern areas. It is often served with ham or bacon and stottie cakes. In Southern England it is usually served with faggots. Also in Southern England is the small village of Pease Pottage which, according to tradition, gets its name from serving pease pottage to convicts either on their way from London to the South Coast or from East Grinstead to Horsham.
Read more about Pease Pudding: Etymology, Regional Variations, In Popular Culture
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