Dock pudding

Dock pudding is a

bistort (sometimes called "gentle dock" or "Passion dock", though it is not a member of the genus Rumex), together with oatmeal, nettles, onion, and seasoning to taste.^[2] Other ingredients are added but each personal family recipe does differ. Traditionally the "pudding" is fried in a frying pan along with bacon. Starting in 1971, an annual World Dock Pudding Championship is held at the local community centre in the village of Mytholmroyd.^[3]

The dish is most strongly associated with Calderdale in modern times, but is not unique to that region in history. Like

Lenten dish in northern England.^[4]^[5]

References

^ Calderdale online [1] Lifes like that (Retrieved 28 February 2015)
^ "Cracker of an event as top actor tries his hand at dock pudding". The Yorkshire Post. 24 April 2007. Retrieved 26 December 2017.
^ "What's up, dock? Pudding competition's a huge hit". The Halifax Courier. 28 April 2017. Retrieved 26 December 2017.
^ Ayto, J. (2012). dock pudding. In The Diner’s Dictionary. : Oxford University Press. Retrieved 14 January 2021, from https://www.oxfordreference.com/view/10.1093/acref/9780199640249.001.0001/acref-9780199640249-e-1714
^ Davidson, A. (2006). dock pudding. In Jaine, T. (Ed.), The Oxford Companion to Food. : Oxford University Press. Retrieved 14 January 2021, from https://www.oxfordreference.com/view/10.1093/acref/9780192806819.001.0001/acref-9780192806819-e-0787.

External links

[1] Calderdale online [1] Lifes like that (Retrieved 28 February 2015)

[2] "Cracker of an event as top actor tries his hand at dock pudding". The Yorkshire Post. 24 April 2007. Retrieved 26 December 2017.

[3] "What's up, dock? Pudding competition's a huge hit". The Halifax Courier. 28 April 2017. Retrieved 26 December 2017.

[4] Ayto, J. (2012). dock pudding. In The Diner’s Dictionary. : Oxford University Press. Retrieved 14 January 2021, from https://www.oxfordreference.com/view/10.1093/acref/9780199640249.001.0001/acref-9780199640249-e-1714

[5] Davidson, A. (2006). dock pudding. In Jaine, T. (Ed.), The Oxford Companion to Food. : Oxford University Press. Retrieved 14 January 2021, from https://www.oxfordreference.com/view/10.1093/acref/9780192806819.001.0001/acref-9780192806819-e-0787.

[2]

[3]

[4]

[5]

v t e Oats
Avena species and cultivars	Avena abyssinica Avena nuda Avena sativa Kherson oat Avena byzantina Avena strigosa
Basic preparations	Groat Oatmeal Oat milk Rolled oats Steel-cut oats
Culinary usage	Anzac biscuit Atholl brose Avena Bannock Black pudding Brenntar Cranachan Dock pudding fermented soup Flapjack Fruit pudding Gomme (food) Granola Gruel Havreflarn Hobnob biscuit Kasha Muesli Oatmeal ball Oat bread Oatcake Oatmeal Crisp Oatmeal raisin cookie Oatmeal stout Parkin Porridge Rock cake Skirlie Sowans Staffordshire oatcake Stornoway black pudding Throdkin White pudding
Brands	Cool-A-Coo It's-It Ice Cream Macroom Oatmeal Maypo McCann's McOatmeal Mornflake Oatly Oatmeal Creme Pie Quaker Oats Ready Brek Uncle Tobys
Related	Avenanthramide Oat beta-glucan Oatmeal cookie (cocktail) Oat diseases Oat sensitivity Smith v Hughes
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See also

References

External links