Pease pudding is typically thick,[2] somewhat similar in texture to (but perhaps a little more solid than) hummus, and is light yellow in colour, with a mild taste.

It is cooked with dried split peas (yellow, or green), with chopped onions and bay leaf, and a smoked pork sausage, often Polish, which is then sliced, and served with the soup.

[5] In the Gorokhovetsky District of Vladimir Oblast the dish goes by the name puchalka (Russian: пучалка) and is traditionally made for weddings, commemorations of the dead, Christmas, and Great Lent.

[6] In Beijing cuisine, wandouhuang (豌豆黄) is a sweetened and chilled pease pudding made with yellow split peas or shelled mung beans, sometimes flavoured with sweet osmanthus blossoms and dates.

The mashed peas are usually drizzled with olive oil and topped with chopped raw onions.

The oldest known written recipe for something similar to pease pudding involves saffron, nutmeg and a little cinnamon in the blending process;[citation needed] modern recipes sometimes beat in an egg at this point to act as an extra binding agent.

In The Princess and the Goblin, Curdie takes bread and pease pudding with him for sustenance when he goes to spy on the King's house.