 Bistort leaves, the main ingredient in dock pudding. | |
| Type | Pudding |
|---|---|
| Place of origin | England |
| Region or state | Calder Valley,West Yorkshire |
| Main ingredients | Bistort leaves,oatmeal,nettles,onions |
Dock pudding is aWest Yorkshire dish[1] produced chiefly in theCalder Valley area. Its main ingredients are the leaves ofbistort (sometimes called "gentle dock" or "Passion dock", though it is not a member of the genusRumex), together withoatmeal,nettles,onion, and seasoning to taste.[2] Other ingredients are added but each personal family recipe does differ. Traditionally the "pudding" is fried in afrying pan along withbacon. Starting in 1971, an annual World Dock Pudding Championship is held at the local community centre in the village ofMytholmroyd.[3]
The dish is most strongly associated with Calderdale in modern times, but is not unique to that region in history. Liketansy cakes, dock pudding has long been associated withEastertide, and is still prepared as aLenten dish in northern England.[4][5]
