Pease pudding is a puree traditionally made in Geordieland from the stock produced from boiling a ham and yellow split peas. After that, the details of other ingredients vary from household to household. Some use vegetable stock, garlic, pepper, bay leaf, thyme, butter, onions...
I make mine in the oven - low heat - long, slow cook. Some folk like a quite sloppy mix like a thick soup, others a stiffer miz, some a solid one you can slice. Some like it entirely smooth, some prefer to have some unbroken split peas still visible in it.
It's traditionally had in a ham & pease pudding sandwich, using white stottie cake as the bread. I like it hot, as an accompaniment to hot roast ham.
It is very filling.
Oh, and no cauliflower cheese today.