Leek and Ham Pudding
Source of Recipe
Terry Layburn
List of Ingredients
8 leeks, trimmed and chopped
8 slices cooked ham, roughly chopped
salt and freshly ground black pepper
For the suetcrust pastry:
275g self-raising flour, plus extra for dusting
1/2 tsp salt
150g shredded beef suet
200ml chilled water
butter for greasing
Recipe
You will need:
Scales, measuring spoons, measuring jug, mixing bowl, rolling pin, pastry board, large pudding basin, cook's knife, chopping board, greaseproof paper, string, steamer basket, saucepan
To make the pastry, mix the flour salt and suet together in a bowl. Stir in enough water to give a light, elastic dough. Knead very lightly until smooth.
Roll out the dough very thickly into a large circle Cut away one quarter of the dough in a fan-shaped segment and set aside. Use the larger piece to line a greased and floured pudding basin, making sure the join is well sealed. The pastry will need to be forced in and should hang over the rim of the basin by about 3cm.
Add the leeks and ham to the basin in layers, seasoning each layer as you go. Let the filling pile up slightly to allow for shrinking.
Roll out the remaining piece of dough to a circle slightly larger than the top of the basin. Place on top of the filling and press the pastry edges together to seal.
Take a piece of greaseproof paper large enough to cover the top of the basin. Make a pleat across the middle to allow for expansion. Butter the under side. Place on top of the basin and tie securely with string. Make a string handle across the basin top.
Place the basin in a steamer basket set over a large pan of boiling water. Cover and steam for 2 hours, topping up with boiling water as necessary.
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