How to make Dock Pudding from my wild food recipe
Foraging expert Mo Wilde shows you how to make Dock Pudding - also known as Easter-ledges Pudding. It's a traditional foraged food delicacy from the Calder Valley, in the north of England. The word 'ledges' is a corruption of 'lettuce' and refers to the plant Bistort - a key wild food ingredient - that comes into leaf in time for Easter. It's official name is Bistorta officinalis (sometimes Persicaria bistorta). Every year, the World Dock Pudding Championship is held in Mytholmroyd, West Yorkshire! You will need: 60 grams of pearl barley 100 grams bistort leaves and wild herbs 100 grams nettle tops Salt and pepper For more recipes visit my website www.monicawilde.com Thanks to my friend Carlos Hernan for help editing this!
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