Easter Ledger Pudding

As Easter approached, people in rural areas began to pay the price for their poor winter diets and meat free diet of Lent. They considered Easter Ledger Pie to be a tonic and blood purifier. Originally made with young spring leaves such as nettles, hawthorn, wild garlic, watercress, lettuce, dandelion, strawberry, raspberry etc, this dish contained iron and vitamins A and C. Having no time to forage, this version has been made with spring greens.

This goes well with dishes such as roast lamb or even a fried breakfast. Go on....treat yourself!

Ingredients - feeds 2

8oz (225g) spring greens 1 large egg
1 onion, finely chopped Salt and freshly ground pepper
2oz (50g) pearl barley 2 tablespoon butter
6oz (175g) oatmeal Oil for frying
ΒΌ teaspoon salt  


  1. Butter a 2 pint pudding basin or heatproof bowl.
  2. Finely chop the spring greens and mix in the onion, barley, oatmeal and salt.
  3. Cover the basin with greaseproof paper and tin foil and tie tightly.
  4. Boil or steam for 2 hours.
  5. Turn out into a large mixing bowl and mix in the egg, butter and salt and pepper until the mixture combines.
  6. Heat the oil in a pan until hot, then turn the mixture into the pan and press down into a cake. Cook until browned, turning half way through cooking.


Spring Greens

Porridge oats
OATMEAL (blitzed porridge oats)