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Chocolate Dock Flour Patties

Chocolate Dock Flour Patties is a traditional British recipe for a classic wild food dessert griddle cake of cocoa, wheat flour and curly dock flour served with chocolate syrup. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Dock Flour Patties.

prep time

25 minutes

cook time

10 minutes

Total Time:

35 minutes

Serves:

4

Rating:

Tags : Wild FoodSauce RecipesVegetarian RecipesDessert RecipesBritish Recipes

These are part-way between a pancake a muffin and a Welshcake and are cooked like a meat patty in a frying pan. The lack of gluten in the dock flour makes these little fried cakes a little hard to handle, so getting them perfect may take a few tries (which is why you still need some wheat flour). They’re served with home-made chocolate syrup.

Ingredients:

30g (1/4 cup) curly dock seed flour
30g (1/4 cup) wheat flour
1 tbsp cocoa powder
1 tbsp brown sugar
2 tbsp melted butter
Pinch of salt

For the Chocolate Syrup:
300ml (1 ½) cups water
150g (3/4 cup) white sugar
150g (3/4 cup) muscovado sugar
120g (1 cup) cocoa powder
Pinch of salt
1 teaspoon vanilla extract

Method:

Begin by making the chocolate syrup. Combine the water, sugars, cocoa powder and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Take off the heat and stir in the vanilla extract.

Serve warm or cover and refrigerate until serving.

For the cakes: In a mixing bowl combine all the ingredients (except for the Chocolate syrup). Mix thoroughly to combine then divide into four portions. Shape these into flat palm-sized patties with your hand (will be crumbly).

Transfer to a well-oiled frying pan set over medium heat. Cook well on the first side until golden (about 3-4 minutes) then carefully flip over with a spatula and cook for about 3-4 minutes on the other side.

When cooked through transfer each cake to its own serving plate, drizzle generously with the chocolate syrup and serve.

As well as dock flour these can also be made with a range of wild or alternate flours eg: acorn flour, buckwheat flour, nut flours, chestnut flours, banana peel flour and more.