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Dock Pudding

Vegetables
Yorkshire

Coarsely chopped leaves of the sweet dock (Polygonum (or Persicaria) Bistorta), also known as Meadow Bistort, Gentle Dock or Passion Dock) fried, usually in bacon fat, together with other chopped wild herbs such as nettles, a binder such as egg or oatmeal, with onion and seasonings, formed into a clump and served as a vegetable accompaniment. The ancient Herbolade and Easter-Ledge Pudding are similar.

During the Second World War, the German propagandist William Joyce, known as 'Lord Haw Haw' tried to turn the delicacy to Nazi advantage by announcing that food rationing was so bad in Yorkshire that people had resorted to eating grass.

Mytholmroyd Community & Leisure Centre hosts a World Dock Pudding Championship every year.


Winner of the World Dock Pudding Championship
Image: http://www.calderdale-online.org



Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

296A Sweet Docks, also a wild vegetable, or weed, are very good when done as follows, using about two-thirds of sweet dock, and one-third of nettles, boiled with a little carbonate of soda. When done, strain them, and to about one pint basin full, add one onion sliced and fried, a sprig of parsley, a little butter, pepper, and salt; put into a stewpan on the fire, stir, and gradually add a handful of oatmeal; when you think the meal has been sufficiently boiled, dish up and serve as a vegetable.





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