Dock pudding

Dock Pudding is a traditional dish originating from the West Yorkshire region in England. It is primarily made from dock leaves, nettles, oatmeal, and onions. The dish is particularly associated with the Calder Valley area.

History

Dock Pudding has a long history in West Yorkshire, particularly in the Calder Valley area. The dish is traditionally made in the spring when dock leaves and nettles are young and tender. It is often served with bacon and eggs, and is a popular dish during the Easter period.

Ingredients and Preparation

The main ingredients of Dock Pudding are dock leaves, nettles, oatmeal, and onions. The dock leaves and nettles are first boiled until tender, then drained and chopped. The oatmeal is cooked separately until it forms a thick paste. The onions are sautéed until soft and then combined with the dock leaves, nettles, and oatmeal. The mixture is then shaped into patties and fried until golden brown.

Dock Pudding Championship

Every year, the town of Mytholmroyd in West Yorkshire hosts the World Dock Pudding Championship. The event attracts competitors from all over the region who vie for the title of World Dock Pudding Champion. The championship is a celebration of this traditional dish and a testament to its enduring popularity in the region.

See Also

• British cuisine
• List of English dishes

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