Easter Ledge Pudding

Easter Ledge Pudding is a traditional English recipe for a classic pudding made from wild bisort and nettle leaves with barley that's boiled to soften then bound with an egg and fried as patties. The full recipe is presented here and I hope you enjoy this classic English version of: Easter Ledge Pudding.

prep time

20 minutes

cook time

135 minutes

Total Time:

155 minutes

Additional Time:

(+freezing)

Serves:

Rating:

Tags : Wild Food British Recipes

This is a traditional Cumbrian recipe for a spring-time pudding made with Bistort leaves (and sometimes a mix of other wild leaves) that was traditionally served at Easter time.

Ingredients:

250g young bistort leaves
200g young stinging nettle tops
1 large onion
125g pearl barley
1/2 tsp salt
1 egg
a generous knob of butter
salt, freshly-ground black pepper, to taste
150g oatmeal

Method:

Wash the pearl barley, drain and set aside. Chop the bisort leaves, nettle tops and onion as finely as you can then mix in a bowl with the pearl barley and salt. Place in a muslin bag and boil for 2 hours.

Turn the boiled mixture into a bowl and beat in the butter, egg and oatmeal. Season to taste then shape into cakes (if desired these can be coated in oatmeal). Fry in butter or bacon fat until golden and serve with eggs and bacon.

As variants you can add chopped, hard-boiled eggs and in some regions chopped dandelion leaves are also included in the mix of greens.

Find more Easter Recipes Here