Dock pudding

Dock Pudding

Bistorta officinalis, the main ingredient in dock pudding

Dock pudding is a traditional dish originating from the Yorkshire region of England. It is made primarily from the leaves of the Bistorta officinalis plant, commonly known as bistort or "Easter Ledges". This dish is particularly associated with the town of Mytholmroyd in West Yorkshire, where an annual dock pudding competition is held.

Ingredients and Preparation

The main ingredient in dock pudding is the leaves of the Bistorta officinalis plant. These leaves are harvested in the spring when they are young and tender. Other ingredients typically include oatmeal, onions, nettles, and butter.

To prepare dock pudding, the bistort leaves are first boiled and then chopped finely. The oatmeal is cooked separately and then mixed with the chopped leaves. Onions and nettles are also added to the mixture, which is then fried in butter until it reaches a pudding-like consistency.

Cultural Significance

Dock pudding has a long history in the Yorkshire region, where it was traditionally eaten as a springtime dish. The annual dock pudding competition in Mytholmroyd celebrates this local delicacy and helps to keep the tradition alive. Participants in the competition prepare their own versions of the dish, which are then judged on taste and texture.

Related Pages

• Yorkshire cuisine
• Traditional British dishes
• Bistorta officinalis