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Wild Queen of Puddings!

Last update: 15.03.09 First posted: 14.03.09 by in

Yorkshire Snakeweed Pudding Recipe

It’s that time of year again, and the Snakeweed (Bistort, similar to Dock) is beginning to poke it’s way up. The sour but rather tasty leaves of this wild pennine plant look a little like baby spinach.The early leaves filled bellies, and made a suprisingly tasty dish in the early spring. Recipes vary and are the subject of a local/world competition!


This recipe was sent in to me by a local woman, and it is quite different from my own…I prefer not to include nettles…but that’s what makes this dish so great, that we all have our own version…

1 quart of snakeweed leaves 1 handful oatmeal
1 pint young nettle tops small knob of butter
4 spring onions, finely chopped bacon fat

Clean and remove the thick stalks from the docks and nettles, and boil with the onions in a little water until tender. Add some seasoning and sprinkle in the oatmeal. Boil again for 10 minutes, stirring all the time. Add the butter. Leave overnight. Next day, fry large spoonfuls of the mixture in hot bacon fat and serve with bacon.

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