|Place of origin||England|
|Region or state||Calder Valley, West Yorkshire|
|Main ingredients||Bistort leaves, oatmeal, nettles, onions|
Dock pudding is a distinctive West Yorkshire dish produced chiefly in the Calder Valley area. Its main ingredients are the leaves of bistort (sometimes called "gentle dock" or "Passion dock", though it is not a member of the genus Rumex), together with oatmeal, nettles, onion, and seasoning to taste. Other ingredients are added but each personal family recipe does differ. Traditionally the "pudding" is fried in a frying pan along with bacon. Starting in 1971, an annual World Dock Pudding Championship is held at the local community centre in the village of Mytholmroyd.
The dish is most strongly associated with Calderdale in modern times, but is not unique to that region in history. Like tansy cakes, dock pudding has long been associated with Eastertide, and is still prepared as a Lenten dish in northern England.
- Calderdale online  Lifes like that (Retrieved 28 February 2015)
- "Cracker of an event as top actor tries his hand at dock pudding". The Yorkshire Post. 24 April 2007. Retrieved 26 December 2017.
- "What's up, dock? Pudding competition's a huge hit". The Halifax Courier. 28 April 2017. Retrieved 26 December 2017.
- Ayto, J. (2012). dock pudding. In The Diner’s Dictionary. : Oxford University Press. Retrieved 14 Jan. 2021, from https://www-oxfordreference-com.wikipedialibrary.idm.oclc.org/view/10.1093/acref/9780199640249.001.0001/acref-9780199640249-e-1714
- Davidson, A. (2006). dock pudding. In Jaine, T. (Ed.), The Oxford Companion to Food. : Oxford University Press. Retrieved 14 Jan. 2021, from https://www-oxfordreference-com.wikipedialibrary.idm.oclc.org/view/10.1093/acref/9780192806819.001.0001/acref-9780192806819-e-0787.