Oh, I’ve done it a few years. I got the second prize last year. You cook your dock
pudding in the fat from the bacon, and then you add an egg.
No, no, it’s a very old recipe. It has been handed down a few generations from our mothers and grandmothers.
Then you drain it and fry it in your bacon fat. Well they [docks] do grow in the Calder valley, and
you add nettles, of course, which are very good for you, good for your skin.
So that’s your finished dish, when finished, ready for the table. OK?
Number six.
This has got a lot better taste. It’s lovely, is that. Lovely. In fact, I’m going to have another spoonful!
I like it.
There’s no egg on that one! There's no sausage either!!
I’m not so keen on that one at all.
It doesn’t taste of anything!
That’s a better texture, but it still is a bit wet is that!
I like the taste…
We’re looking for taste, texture, and presentation.
But I personally am looking for what it tastes like my grandma’s.
I’ve been eating dock pudding now, I think, every year now for about 58 years. My grandma weened me on it when I was about three.
And you can tell from our complexions, how good it is for you, dock pudding, once-a-year!
It’s full of iron, full of iron. Very good for you.
And apparently, the best ones are from the graveyard at Mytholmroyd Methodist Church. It’s usually the ones at the bottom of the
grave where all the juices have run! Oh really!! You can edit that if you want!