Easter Ledge Pudding is a traditional English recipe for a classic pudding made from wild bisort and nettle leaves with barley that's boiled to soften then bound with an egg and fried as patties. The full recipe is presented here and I hope you enjoy this classic English version of: Easter Ledge Pudding.
This is a traditional Cumbrian recipe for a spring-time pudding made with Bistort leaves (and sometimes a mix of other wild leaves) that was traditionally served at Easter time.
For more information about bisort, see below the recipe print page.
Go to the printable version of the recipe
200g (2/5 lb) young stinging nettle leaves
1 large onion
125g (5 oz) pearl barley
1/2 tsp salt
1 egg
a generous knob of butter
salt, freshly-ground black pepper, to taste
150g (6 oz) oatmeal
Turn the boiled mixture into a bowl and beat in the butter, egg and oatmeal. Season to taste then shape into cakes (if desired these can be coated in oatmeal). Fry in butter or bacon fat until golden and serve with eggs and bacon.
As variants you can add chopped, hard-boiled eggs and in some regions chopped dandelion leaves are also included in the mix of greens.
Other Names: Snakeweed, English Serpentary, Dragon-wort, Osterick, Sweet Dock and Passions
Physical Characteristics
Polygonium bistorta is a hardy Perennial plant, growing to 1.2m (4ft) by 0.3m (1 ft) in size. It is hardy to zone 5 and is not frost tender. The plant flowers in July and seeds ripen from July to August. The flowers are hermaphrodite and are wind pollinated.
Family: Polygonaceae
Edible Parts: Leaves and Roots
Edibility Rating: 3
Known Hazards: Like many members of the Polygonaceae (including true rhubarb), Bisort plants can contain high levels of oxalic acid (which is what gives the plant its acidic, lemony, flavour. It is fine to consume in small quantities, but should not be eaten in large amounts or at regular intervals as oxalic acid can make food nutrients, particularly calcium, unavailable to the human digestion, leading to mineral deficiencies. However, the oxalic acid levels are decreased if the plant is cooked before consuming. People with a tendency to gout, rheumatism, arthropathies, kidney stones or hyperacidity should take particular care if introducing this plant into their diet, as it could aggravate their condition. The leaves also have a high tannin content which may cause digestive disorders in those susceptible. As a result, bisort leaves should be avoided during pregnancy or if on anticoagulant therapy.
The image, above, shows the full Bisort plant (Polygonium bistorta), bottom and right. Also shown are the distinctive pink flowers and the edible leaves.
Bistort, Polygonium bistorta (also known as Snakeweed, English Serpentary, Dragon-wort, Osterick, Sweet Dock and Passions) is a member of the Polygonaceae (buckwheat) family that grows in shady moist woodland and has leaves that look rather like a dock. The plant's root is S-shaped and is blackish on the outside and reddish inside (this root explains its snake associations). Herbalists use this root as an astringent (it is very high in tannins and also contains oxalic acid).
The leaves can be eaten raw, but should only be consumed in small quantities because of the oxalic acid. It is safer to eat them after boiling as this leaches the oxalic acid from them. In the north of England there is a very strong tradition of making a pudding with its leaves. This is usually called 'Easter Ledge', 'Bisort' or 'Dock' pudding and a traditional Easter Ledge Pudding recipe can be found above. The root is rich in starch and tannin and can be consumed if steeped in water and then roasted (to reduce the tannin content).
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992.
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Facciola, S. Cornucopia — A Source Book of Edible Plants
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
This is a traditional Cumbrian recipe for a spring-time pudding made with Bistort leaves (and sometimes a mix of other wild leaves) that was traditionally served at Easter time.
For more information about bisort, see below the recipe print page.
Go to the printable version of the recipe
Easter Ledge Pudding Recipe
Ingredients:
250g (3/4 lb) young bistort leaves200g (2/5 lb) young stinging nettle leaves
1 large onion
125g (5 oz) pearl barley
1/2 tsp salt
1 egg
a generous knob of butter
salt, freshly-ground black pepper, to taste
150g (6 oz) oatmeal
Method:
Wash the pearl barley, drain and set aside. Chop the bisort leaves, nettle tops and onion as finely as you can then mix in a bowl with the pearl barley and salt. Place in a muslin bag and boil for 2 hours.Turn the boiled mixture into a bowl and beat in the butter, egg and oatmeal. Season to taste then shape into cakes (if desired these can be coated in oatmeal). Fry in butter or bacon fat until golden and serve with eggs and bacon.
As variants you can add chopped, hard-boiled eggs and in some regions chopped dandelion leaves are also included in the mix of greens.
Printable version of the Recipe
fritters, greens, bisort, wild food, vegetarian, easter, grains
Frying
Britain
Easter Ledge Pudding
https://fabulousfusionfood.blogspot.com/2019/04/easter-ledge-pudding-recipe.html
Easter Ledge Pudding. This is a traditional British recipe (dating back hundreds of years) for an Easter dish of wild greens (bisort and stinging nettles) cooked with egg, onion and grains in butter.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRnGrZoetTLs56UfueOpQgiophsEqtae-Bp-8-rOc8zYvC5jpIRu34_p0dqo-JTaQXaScAxIURGnsxUR75hLdn8NG8W1AjLYkrWXTf9hqKqrKKhyphenhyphen0j4DEUgmyh0DSaDp0Rk2BoeOGJSs/s1600/easter-ledge-pudding.png
2019-04-13
Yield: 4
Easter Ledge Pudding
Easter Ledge Pudding. This is a traditional British recipe (dating back hundreds of years) for an Easter dish of wild greens (bisort and stinging nettles) cooked with egg, onion and grains in butter.
prep time: 20 mins
cook time: 140 mins
total time: 160 mins
Ingredients:
- 250g (3/4 lb) young bistort leaves
- 200g (2/5 lb) young stinging nettle leaves
- 1 large onion
- 125g (5 oz) pearl barley
- 1/2 tsp salt
- 1 egg
- a generous knob of butter
- salt, freshly-ground black pepper, to taste
- 150g (6 oz) oatmeal
Method:
- Wash the pearl barley, drain and set aside. Chop the bisort leaves, nettle tops and onion as finely as you can then mix in a bowl with the pearl barley and salt. Place in a muslin (cheesecloth) bag and boil for 2 hours.
- Turn the boiled mixture into a bowl and beat in the butter, egg and oatmeal. Season to taste then shape into cakes (if desired these can be coated in oatmeal). Fry in butter or bacon fat until golden and serve with eggs and bacon.
- As variants you can add chopped, hard-boiled eggs and in some regions chopped dandelion leaves are also included in the mix of greens.
© Dyfed Lloyd Evans
Bisort (Polygonium bistorta)
Physical Characteristics
Polygonium bistorta is a hardy Perennial plant, growing to 1.2m (4ft) by 0.3m (1 ft) in size. It is hardy to zone 5 and is not frost tender. The plant flowers in July and seeds ripen from July to August. The flowers are hermaphrodite and are wind pollinated.
Family: Polygonaceae
Edible Parts: Leaves and Roots
Edibility Rating: 3
Known Hazards: Like many members of the Polygonaceae (including true rhubarb), Bisort plants can contain high levels of oxalic acid (which is what gives the plant its acidic, lemony, flavour. It is fine to consume in small quantities, but should not be eaten in large amounts or at regular intervals as oxalic acid can make food nutrients, particularly calcium, unavailable to the human digestion, leading to mineral deficiencies. However, the oxalic acid levels are decreased if the plant is cooked before consuming. People with a tendency to gout, rheumatism, arthropathies, kidney stones or hyperacidity should take particular care if introducing this plant into their diet, as it could aggravate their condition. The leaves also have a high tannin content which may cause digestive disorders in those susceptible. As a result, bisort leaves should be avoided during pregnancy or if on anticoagulant therapy.
The image, above, shows the full Bisort plant (Polygonium bistorta), bottom and right. Also shown are the distinctive pink flowers and the edible leaves.
Bistort, Polygonium bistorta (also known as Snakeweed, English Serpentary, Dragon-wort, Osterick, Sweet Dock and Passions) is a member of the Polygonaceae (buckwheat) family that grows in shady moist woodland and has leaves that look rather like a dock. The plant's root is S-shaped and is blackish on the outside and reddish inside (this root explains its snake associations). Herbalists use this root as an astringent (it is very high in tannins and also contains oxalic acid).
The leaves can be eaten raw, but should only be consumed in small quantities because of the oxalic acid. It is safer to eat them after boiling as this leaches the oxalic acid from them. In the north of England there is a very strong tradition of making a pudding with its leaves. This is usually called 'Easter Ledge', 'Bisort' or 'Dock' pudding and a traditional Easter Ledge Pudding recipe can be found above. The root is rich in starch and tannin and can be consumed if steeped in water and then roasted (to reduce the tannin content).
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992.
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Facciola, S. Cornucopia — A Source Book of Edible Plants
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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