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Easterledge
Easterledge is a traditional English recipe (from the Lake District) for a classic springtime pudding made with sweet dock (bisort) leaves, onions, nettle tops and oatmeal that's boiled and then fried and which is traditionally served with veal. The full recipe is presented here and I hope you enjoy this classic English version of: Easterledge.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
8–10
Rating: 
Tags : Wild FoodBritish RecipesEnglish Recipes
This is the Lake District version of the spring-time breakfast accompaniment known in Yorkshire as
Easter Ledge pudding or
sweet dock pudding. In the Lake District it was traditionally served as an accompaniment to veal.
Ingredients:
1kg
sweet dock (bisort) leaves [or substitute spinach]
2 large onions, finely chopped
400g young
nettle tops
250g fine oatmeal
salt and freshly-ground black pepper, to taste
butter for frying
Method:
Strip the leaves of the bisort and nettles free from the stems. Wash well and chop finely. Place in a pan with the onions then pour over 600ml of water. Bring to a boil and continue boiling for 20 minutes.
At this point stir in the oatmeal and season to taste with salt and black pepper. Bring back to a boil and continue boiling for 20 minutes more. Take the mixture off the heat then strain through a fine-meshed sieve lined with a double layer of muslin.
Scrape the easterledge pudding onto a plate. Traditionally it was stored in jars (keep in the refrigerator) or frozen for later use.
To use, fry in butter until heated through and use as an accompaniment to fried veal (it's also good with a pork chop).
