Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Leek Pudding




Source of Recipe


the web


Recipe Introduction


This is a suet pudding filled with chopped leeks and served as an accompaniment to stews throughout Northumberland.


List of Ingredients




Leeks - 675g (1½ lb), weighed when cleaned and trimmed
Suet pastry - 450g (1 lb)
Butter - 50-75g (2-3 oz)
Salt and black pepper



Recipe



Chop or slice the leeks finely.

Lightly grease a 900ml - 1.1 litre (1½ - 2 pint) pudding basin and line with the pastry, reserving a portion for the lid.

Place the leeks in the basin, dot with the butter and season.

Cover with the reserved pastry, sealing the edges well and tie down with lightly buttered greaseproof paper and kitchen foil.

Place in a saucepan of boiling water and steam for 1½ - 2 hours, topping up the water as necessary.

Turn the pudding out of the basin and serve in slices as an accompaniment to a stew or casserole.

Serves 4.