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 a distinctive West Yorkshire dish[1] produced chiefly in the Calder Valley area. It is lauded as a traditional Yorkshire Breakfast, and its main ingredients are the leaves of bistort (sometimes called "gentle dock" or "Passion dock", though it is not a member of the genus Rumex), together with oatmeal, nettles, onion, and seasoning to taste.[2] Other ingredients are added but each personal family recipe does differ. Traditionally the pudding is fried in a frying pan along with bacon (though vegetarians cook it differently). Starting in 1971, an annual World Dock Pudding Championship is held at the local community centre in the village of Mytholmroyd.[3]
“During the Second World War, the German propagandist William Joyce, better known as ‘Lord Haw Haw’ announced on German radio that food rationing was so bad in Yorkshire that people had resorted to eating ‘grass’, unaware that dock pudding was supposed to be a delicacy!”
The first contest was held in 1971 and Mytholmroyd Community & Leisure Centre continues to host the World Dock Pudding Championship every year in the Spring.[4]
References
- ^ Calderdale online [1] Lifes like that (Retrieved 28 February 2015)
- ^ "Cracker of an event as top actor tries his hand at dock pudding". The Yorkshire Post. 24 April 2007. Retrieved 26 December 2017.
- ^ "What's up, dock? Pudding competition's a huge hit". The Halifax Courier. 28 April 2017. Retrieved 26 December 2017.
- ^ Kumar, Shirley. "Calder Valley's Traditonal Dock Pudding". EatNorth. Retrieved 23 January 2019.
