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Easter Ledge Pudding
Easter Ledge Pudding this is a traditional herbed pudding with ancient antecedents that's still made today. It gets its name and the ingredients become available around Easter time. The full recipe is presented here and I hope you enjoy this classic traditional version of an Easter Ledge Pudding.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Additional Time:
(+over-night soaking)
Serves:
4–6
Rating: 
Tags : Wild FoodDessert RecipesBaking RecipesBritish Recipes
This is a traditional recipe in he north of England usually made around Easter time (hence one name for it,
Easter Ledge Pudding though it is also known as Bistort Pudding and Dock Pudding. The recipes for this pudding are many and varied and what's presented here is probably one of the most 'primitive' versions.
Ingredients:
60g each of finely chopped
bistort,
nettle and
dandelion leaves
6 large
blackcurrant leaves, finely chopped
1 leek finely chopped (or about 12
ramson leaves)
120g oatmeal
100g whole barley
1 tsp salt
1 egg
butter or bacon fat to fry
As always, if you're not completely certain in recognizing a wild plant, do not pick it. However, this
basic guide to wild edible plants is provided as a basic guide. Blackcurrant leaves used to be used quite extensively in ancient cookery as they have the same flavour as the blackcurrrant fruit.
Method:
Wash the herbs, dry them and chop very finely. Chop the leeks (or ramson leaves) equally small and add to a bowl along with the oatmeal, barley and salt. Add enough water to the bowl so that the ingredients are entirely covered then leave drape a cloth over the top and leave over night.
The following morning, tip off the excess water, transfer the pudding to a greased dish and bake slowly in an oven for about 1.5 hours. At this time bring the mixture from the oven, add and egg and mix thoroughly. Return to the oven for about five minutes then serve.
Alternatively add the egg to the mixture as soon as you've poured off any excess water and fry gently in bacon fat.
Serve with bacon.
Find more Easter Recipes Here
