Who’s heard of dock pudding?

Breakfast plate of egg, bacon and dock pudding | H is for Home

Have you ever heard of dock pudding? I hadn’t until this year. It’s a pudding – if you can call it that – that’s very particular to our neck of the woods and this time of year.

Colanders of dock and nettle leaves | H is for Home

It’s a local, Calder Valley dish made of dock leaves, nettles, spring onions and oats – and is traditionally fried in bacon fat. The name ‘dock pudding’ is pretty misleading, not only is it not what you’d consider a pudding, it’s made using Persicaria bistorta. More commonly known as bistort, common bistort, European bistort, meadow bistort, gentle dock or passion dock.

Dock identification | H is for Home

It does however, grow alongside what we commonly know as dock – Rumex obtusifolius – or bitter dock, broad-leaved dock, bluntleaf dock, dock leaf or butter dock. Bistort is quite a bit smaller than dock. I’ve included a photo I took to help you identify the difference. If you’re still not sure about it, wait until June or July when bistort is in bloom. You can’t miss its pretty pink flowers shaped like cotton buds.

Adding oatmeal to dock pudding mixture | H is for Home

There’s a World Dock Pudding Championship founded in 1971 and held annually in Mytholmroyd. It took place just last weekend. During the Second World War, William Brooke Joyce, the last man to be hanged in Britain for treason, mistakenly believed that the people of Yorkshire were starving due to food rationing and were resorting to eating grass. In fact, they were simply enjoying their dock pudding!

Frying dock pudding rounds | H is for Home

I used the recipe from A Yorkshire Cookbook by Mary Hanson Moore and used a metal ring to mould them into perfect rounds. I had mine as a vegetarian option; served on a hash brown with runny egg sitting atop that. Justin had his served with the crispy bacon and egg – his dock pudding fried in bacon fat. We can honestly say that it was really delicious in both dishes. Justin had it again with a full English breakfast and says that in addition to the bacon and egg, it combines well with all other options like sausage, mushroom, tomato, potatoes, fried bread and toast. Dock pudding is a real winner – not only is it naturally foraged, very healthy and virtually cost free – the flavour really enhances dishes. As said, it’s great with breakfast ingredients, but could be used for all manner of other starter dishes and light lunches – or as a main course accompaniment.

Dock pudding
Ingredients
  1. 1 quart snakeweed leaves
  2. 1pint young nettle tops
  3. 4 spring onions, finely chopped
  4. 1 handful oatmeal
  5. small knob of butter
  6. bacon fatDock pudding ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Clean and remove the thick stalks from the docks and nettles and boil with the onions in a little water until tender
  2. Add some seasoning and sprinkle in the oatmeal
  3. Boil again for 10 minutes, stirring all the time
  4. Add the butter
  5. Leave overnight
  6. Next day, fry large spoonfuls of the mixture in hot bacon fat and serve with bacon
Notes
  1. Don't forget to wear protective gloves when picking the stinging nettles and make sure you forage in a place where dogs aren't able to cock their leg!
Print
Adapted from A Yorkshire Cookbook
H is for Home Harbinger https://hisforhomeblog.com/

Tour de Yorkshire

'Tour de Yorkshire' blog post banner

Sky blue vintage VW campervan at the Tour de Yorkshire in Cragg Vale

Along with half the population of Yorkshire, we watched the Tour de France at the weekend.

people in cycling gear at the Tour de Yorkshire in Cragg Vale

Armed with picnic & camera we hiked to Cragg Vale on Sunday – the longest continual incline in the country… and now also the world record holder for continuous stretch of bunting.

racing bikes against a fence in Cragg Vale

We thought we’d share a few images with you. The cyclists are the focus of the day of course, but these pictures capture the crowds, decorations and atmosphere which were as much a part of the event.

Adelle and Fudge at the Tour de Yorkshire in Cragg Vale

Well, it’s not everyday you see three giant rabbits winding their way across the moors.

Giant Miffy figures atop cars at the Tour de Yorkshire in Cragg Vale

Everyone had their spot – some people jostled for a position at the roadside – others took a more laid back approach.

Man sitting wearing a hat at the Tour de Yorkshire in Cragg Vale

There were a fair number of camper vans in evidence, but most people arrived on foot or by bicycle.

Parasol and bikes against the fence in Cragg Vale

Some people were there to cheer on favourites, others just to support the whole peloton on its epic journey.

Yates flag at the Tour de Yorkshire in Cragg Vale

The sun shone and there was much cheering & laughter in this normally remote & quiet spot.

Pylons and a St George's flag in Cragg Vale in Cragg Vale

We’re already looking forward to watching again next time round (and there surely will be a next time)… or following it round France in our camper van when we’ve saved enough money.

TV helicopter filming at the Tour de Yorkshire in Cragg Vale

It was great fun watching it later on TV too – all those familiar villages & roads transformed into something very different for a few hours.  A truly memorable day!