Yorkshire Recipes

Main Meals

Dock Pudding

Dock Pudding is a distinctive West Yorkshire savoury dish from the Calder Valley – where they have an annual World Dock Pudding Competition.

It is made from dock leaves, nettles, oatmeal, onions, butter and seasoning.   The taste? ‘Somewhere between spinach and asparagus’, and it is often eaten as an accompaniment to bacon dishes.

First – find your dock leaves. These must be the variety Persicaria Bistorta,  and not the Dock leaves you would use to ease stings from nettles.  This is what Persicaria Bistorta looks like:

Dock leaves (Persicaria Bistorta)

You will also need to collect young nettle tops (don’t forget your rubber gloves!)


So here’s an old recipe from Mytholmroyd in the Calder Valley.


  • 2 lb (900g) fresh young dock leaves, with stalks & large veins removed
  • 8 oz (225g) young nettle tops
  • 2 finely chopped onions or spring onions
  • 1 handful of oatmeal
  • 1 small knob of butter


  1. Wash the dock and nettle leaves well and strain
  2. Boil the docks, nettles and chopped onions in a little salted water until just tender
  3. Add 2-3 tablespoons of oatmeal and simmer the mix for 20 minutes
  4. Strain off excess liquid and stir in a knob of butter.
  5. Season with pepper and salt and fry the pudding, preferably in bacon fat.

Source: Yorkshire Recipes (2004). Sue Ryder Care, Manorlands Hospice, Oxenhope.

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