Brampton pease pudding

Brampton pease pudding

Traditional Lakeland cooking with Mrs Simkins (November 2018)

The exterior of The Thornhill Arms, located in Yorkshire's Calverley

Pease pudding on toast


Serves eight or more


  • 500g (1lb) split yellow peas, soaked overnight in cold water
  • 1 medium-large onion, peeled and diced
  • 25g (1oz) butter, plus extra for dotting
  • Freshly ground black pepper, ground white pepper and salt to taste
  • Good grinding of nutmeg
  • 2 medium eggs

Pease pudding hot!

Pease pudding cold!

Pease pudding in the pot

Nine days old.

Pease pottage aka pease pudding is one of our most ancient dishes. Still a big favourite in the north of England, for some reason it’s rarely made down south. This version is based on a traditional recipe from Brampton, and you can’t get much further north in England than that!

Rather than simply pepper and salt, original pease puddings were often flavoured with more exotic saffron, nutmeg and cinnamon. The Brampton pudding includes nutmeg and it makes all the difference.

If you prefer, reheat the mixture gently in a clean pan and serve as pottage without progressing to the egg stage. It’s tasty but the eggs give it an even more wonderful flavour, lighter texture and deeper colour. Both versions work brilliantly with sausages, ham or bacon; a fried egg wouldn’t go amiss either. It’s also good in a bap or on toast.

Leftovers of either version can be reheated on the hob, in the microwave for a minute or two or sliced and fried.


Drain the peas, rinse, and tip them into a roomy pan with fresh water to cover.

Add the onion and bring to the boil. Reduce to a gentle simmer and continue to cook for around two hours until the peas are soft and the water absorbed.

Whiz in a food processor or blender with the butter, pepper, salt and nutmeg, until smooth but still slightly textured.

Alternatively, beat it with a wooden spoon until smooth.

Next, beat in two well-whisked eggs, turn into a buttered dish, grate over more nutmeg, dot with butter, and bake in a preheated oven at 180°C (fan oven), Gas Mark 6, or equivalent, for twenty minutes until golden.

Both pottage and pudding will keep in the fridge for two or three days – although nine days might be pushing it a bit! Reheat until piping hot.


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