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Sweet Dock Pudding
Sweet Dock Pudding is a traditional English recipe (from Yorkshire) 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 typically served with bacon and eggs for breakfast. The full recipe is presented here and I hope you enjoy this classic English version of: Sweet Dock Pudding.
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Wild FoodBritish RecipesEnglish Recipes
This is a classical recipe from the Calder Valley in West Yorkshire (indeed, it's a speciality of the region) for a mix of bisort (sweet dock) leaves, nettles and oatmeal that's fired and served with bacon and eggs.
Ingredients:
1kg
sweet dock (bisort) leaves [or substitute spinach]
2 large onions, finely chopped
225g young
nettle tops
200g fine oatmeal
salt and freshly-ground black pepper, to taste
60g butter
Method:
Wash and clean the bisort leaves thoroughly then pat dry in a cloth before removing the stems. Then wash and clean the nettle leaves before setting aside to drain.
Melt the butter in a large pan, add the onion and fry for 2 minutes then stir in the nettles and bisort leaves and fry until just wilted. Add the oatmeal at this point and continue cooking, stirring constantly, for about 20 minutes, or until the greens have broken down and you have quite a stiff mass.
Take off the heat and either serve to accompany bacon and eggs, or pace in a container, allow to cool, cover and store in the refrigerator for later use. Typically it's stored and then fried in smaller portions along with the bacon and eggs.
