Leek Pudding
Leek pudding is a suet pudding with a filling of leeks that comes from North East England. The perfect comfort food for winter
Servings: 4
Equipment
- Weighing Scales
- Measuring Spoons
- Kitchen Knife
- Chopping board
- Large Mixing Bowl
- Wooden spoon
- Pudding basin
- Sieve
- Baking parchment if steaming
- silver foil if steaming
- string if steaming
- Large pan For steaming on stove
Ingredients
- 230 g (8 oz) self raising flour
- 120 g (4 oz) suet
- 1 tsp mustard optional
- salt and pepper to season
- 8-10 tbsp water
- 500 g (18 oz) leeks
- 100 g (4 oz) butter
Instructions
Make the dough
- Sift the flour into a mixing bowl
- Add the suet, salt, pepper and mustard, if using. Mix together thoroughly
- Add water a small amount at a time, mixing together until a stiff dough is formed. Be careful not to add to much water as it will go sticky.
- Grease a pudding basin
Prepare the leeks
- Remove the root and tough green top leaves from the leeks. Chop in half lengthwise and then cut into small pieces.
- Melt the butter and toss the leeks in it.
Version with Leeks Inside
- Roll out the dough and use it to line the pudding basin, leaving enough to form a lid.
- Add the leeks inside the dough in the pudding basin
- Form the rest of the dough into a circle and cover the leeks with this, pressing the edges together to seal.
All In One Version
- Knead the chopped leeks into the dough and place the mixture in a pudding basin
Steam the Pudding
- Cover the pudding with a circle of baking parchment.
- Cover the basin with silver foil, tying string round to seal it.
- Place the basin into a pan of water. The water should be half way up the basin.
- Bring the water to the boil.
- Cook for two hours, topping up the water from time to time, if the level gets low.
- Turn out onto a plate.
Notes
Leek pudding is often served with mince, stew or just gravy. It is a very filling meal so perfect for a cold day.
The leek pudding can be cooked in a slow cooker. Place the covered pudding bowl into the slow cooker which contains two inches of water. Cook on low for six hours or high for four hours.
The leek pudding can be cooked in a microwave. Cover with clingfilm instead of silver foil, leaving a gap and cook for 5 minutes.