DetailsIf you fancy yourself as a future world champion, or would just like to have a go at making your own Dock Pudding, here's two recipes to get you started.
Dock Pudding Recipes
2 lb fresh, sweet variety dock leaves polygonum bistorta (substitute spinach if unavailable)
2 large onions, or 2 large bunches of spring onions
1/2 lb nettles
A handful of oatmeal
A knob of butter
Wash and clean the dock leaves, remove their stalks
Wash and clean the nettles
Chop the onions
Fry all the above in butter until tender
Add the oatmeal and cook for about 20 minutes, stirring to prevent the mixture from sticking. The pudding is then ready for eating or for storing in a sealed container.
115g/4oz young nettle tops
450g/1lb fresh, sweet variety dock leaves polygonum bistorta (substitute spinach if unavailable)
2 medium onions, finely chopped
5 heaped tbsp medium oatmeal
8 rashers dry-cured bacon
1 free range egg
Bread & butter to serve
Soak the nettle tops in lightly salted water for 5 minutes. Drain and rinse well with cold water.
Put the dock leaves, drained nettle tops and onion in a pan. Pour in 300ml/1/2 pint water and boil for 20minutes. Drain, reserving the cooking liquid.
Finely slice the dock leaves, spinach and onion mixture on a chopping board. Return to the pan and stir in the oatmeal.
Add enough of the cooking liquid to make a wet mixture. Season with salt and pepper.
Cook over a medium heat for 10-15 minutes, adding more cooking liquid if the mixture becomes too dry and starts to stick to the pan. The cooked mixture should be moist, but not wet. Leave to cool.
Fry the bacon over a medium heat until crisp, then remove from the fryng pan and keep warm. Add the Dock Pudding mixture to the pan and stir to coat in the bacon fat. Spread the mixture in an even layer over the base of the pan, break the egg on top and immediately stir vigorously through the mixture until cooked through and no raw egg remains.
Slice the pudding into wedges and serve with the bacon and bread and butter.
- More Information
Short Description Dock Pudding is a local delicacy little-known outside the Calder Valley area of Yorkshire and the competition was founded in 1971 to help preserve it. The Pudding is made from the leaves of Polygonum Bistorta/Persicaria Bistorta (which is not the same as Common Dock, though they look alike) mixed with nettles, oatmeal, onions and seasoning, and served with bacon and eggs. Competitors gather at Mytholmroyd Community Centre on the day of a Food & Drink Festival to prepare a whole cooked breakfast including the Dock Pudding and the winner receives a cup and the prestigious title of World Champion. The judging takes place behind closed doors so that the competitors are unknown to the judges, while the audience can watch the cooking on stage in the hall, enjoy the Food & Drink Festival, children's entertainment, a bar, dock pudding tasting and traditional Yorkshire brass band accompaniment. Type Culture & Heritage, Events & Festivals, Family, Food & Drink, Theatres & Entertainment Location Mytholmroyd Event Date 28 Apr 2019 Event End Date 28 Apr 2019 Address Mytholmroyd Community Centre Caldene Avenue Mytholmroyd West Yorkshire HX7 5AF Phone Number 01422 883023 Recharge Point No
- Location & Map
World Dock Pudding Championships 2019
Mytholmroyd Community Centre Caldene Avenue Mytholmroyd West Yorkshire HX7 5AF
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