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Leek Pudding

ingredients

serves 4
2 cups (225 g) 8 oz flour
1/4 teaspoon salt
1 teaspoon baking powder
4 oz (100 g) chopped suet
1 lb (450 g) leeks, finely chopped

method

1. Sift the flour, salt and baking powder into a bowl and mix in the suet.

2. Add the leeks, then bind to a sticky dough with cold water.

3. Turn the dough into a greased pudding basin, filling it three-quarters full.

4. Cover and steam for 2 hours.

5. Turn out and serve with a good gravy.

What did you think?

46 people have helped to review this recipe. Thankyou!

TIPS :
posted by The Geordie @ 08:48AM, 12/10/12
Also suggest :

1. Use SRFlour to make it even lighter - still use Baking powder

2. Don't overwater - use the minimum - mix evenly. Not too claggy please

3. Use greaseproof or baking paper to cover. Seal well or if steam gets in it goes soggy. If too soggy, then can rescue it by drying gently on a tray in the oven

4. Put pleat in paper on top - so if it rises "too much" it has extra room.

Enjoy ! Cant fail. It's so forgiving even I can do it ! And left overs warm up nicely too ! Not nice if still a bit raw/uncooked in the middle - so taste before serving. I usually soften the leeks for 10 mins and let cool before adding to the dough. It's Geordie proof !
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