Vegetable

Easterledge Herb Pudding

Cumbria, England

This herb pudding has been made for centuries by country folk, using herbs gathered from the local hedgerows.
  Easterledge is sometimes know as Bistort, or Polygonum Bistort. As its name implies, Easterledge (or Easter-magiant), should be picked in the spring when young, as should the nettle tops, then some can be kept in the freezer until required. To do this, wash them well, plunge them into boiling water for 2 minutes, then leave them in icy water until cold. Drain well, divide into portions and freeze.

Serves 4

115g / 4oz pearl barley
Salt and pepper
8 handfuls Easterledge
3 handfuls nettle tops
6 handfuls dandelion leaves
30g / 2oz butter
1 large egg yolk

COOKING INSTRUCTIONS

Put the barley into 2 pints of cold water with a pinch of salt and bring to the boil, simmer for about 1½ hours or until tender. Meanwhile, remove the stalks from the Easterledge, wash all the leaves, drain well and boil in salted water for 15 minutes.
  Drain the herbs, drain the barley and add them together with the butter. Blend well and stir in the egg yolk.
  Season with salt and pepper and serve hot as a vegetable.