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Chicken and Leek Pudding

ingredients

serves 4
4 chicken breasts, total weight 450 g (1 lb), shredded
225 g (8 oz) leeks, trimmed and sliced
100 g (4 oz) carrots, peeled and coarsely grated
45 ml (3 tbsp) plain flour
finely grated rind of 1/2 lemon
salt and freshly ground black pepper
225 g (8 oz) self-raising flour
100 g (4 oz) shredded suet
150 ml (1/4 pint) chicken stock

method

1. Combine the chicken, leeks, carrots, plain flour, lemon rind and seasoning.

2. Sift the self-raising flour with a pinch of salt and stir in the suet, with enough cold water to make a light manageable dough.

3. Grease a 1.4 litre (2 1/2 pint) pudding basin. Roll the dough out on a lightly floured surface and use two-thirds to line the basin.

4. Turn the filling into the lined basin and spoon over the stock. Roll out the remaining pastry as a lid. Cover the basin and seal the edges well.

5. Cut a piece of greaseproof paper and a piece of foil large enough to cover the basin. Place them together and make a pleat across the middle. Lightly grease the greaseproof side and put them over the pudding, greaseproof side down. Tie securely on to the basin, and make a string handle across the basin top.

6. Bring a large pan of water to the boil. Fit a steamer over the pan and steam the pudding, covered, for 3 - 3 1/2 hours. Top up with boiling water as necessary.

What did you think?

26 people have helped to review this recipe. Thankyou!

Chic leek
posted by Helen P @ 06:43AM, 5/18/11
Lovely i changed the carrots to pack frozen farmhouse veg.Lovely
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