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Leek Pudding [Moved From: "what Do You Miss?"]

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Leek Pudding

How to make leek pudding:

A typically English meal, probably dating from the 18th century. This dish was cooked in the time-honored way, boiled in a pot that no doubt contained the rest of the meal cooking in the same water. This would have included some sort of meat and other vegetables boiled in a string bag.


2 cups self raising flour

1/2 cup suet

a pinch of salt

organic leeks

cold water to mix

(see measure conversions for more information)


- Put the dry ingredients into a bowl and mix together.

- Add some of the water and make into a fairly stiff dough.

- Take only the white parts of the leeks, clean them and cut into 1/2 inch lengths.

- Roll out the pastry into a large oblong shape.

- Put the leeks onto one half of the pastry and season with pepper and salt.

- Bring the other half of the pastry over the top of the leeks.

- Pinch all the edges together to seal the leeks in and then roll the whole lot up in a damp, floured cloth.

- Put into a pan of boiling water and boil for about 3 hours.


I make these and they come out great if you cook them in a slow cooker all day. Just put it in a ceramic pudding basin and cover the top with greased foil tie string around it leaving room for the pud to expand at the top. put in slow cooker with 2 inches of water in the bottom. takes 4 hours or can be left longer, so you can switch on and go to work knowing it will be ready for you getting in.

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