Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Leek Pudding

Lancashire, Yorkshire, Cumbria, Durham, Northumberland

Chopped leeks (sometimes with cheese, butter, bacon or mustard) in a suet pastry, steamed. Traditionally an accompaniment for meat dishes.

Leek Pudding
Image: dragonsandfairydust.co.uk

One version mixes the leeks in with the suet paste (usually lightened with baking powder) to produce a solid steamed pudding which is cut into slices to serve, the other method makes a suet paste case which is filled with chopped leeks (sometimes with chopped bacon) and topped with paste.

Original Receipt from 'Western Morning News' - Saturday 20 April 1940

LEEK PUDDING. Make suet paste with 3oz. of suet, half pound of plain flour sieved with a good teaspoonful of baking powder, 1 teaspoon of salt, and moistening of water, and line the pudding basin with it. Trim off the roots and outside leaves of half a dozen medium-sized leeks, and after washing well cut into pieces 1 long. Fill the pudding with these, seasoning them with salt and pepper, and put an ounce margarine on top. Put on the suet lid. cover and steam for three hours.

The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Leek Pudding [All-in method]
serves 4
8 oz flour
1/4 teaspoon salt
1 teaspoon baking powder
4 oz chopped suet
1 lb leeks, finely chopped
Sift the flour, salt and baking powder into a bowl and mix in the suet.
Add the leeks, then bind to a sticky dough with cold water.
Turn the dough into a greased pudding basin, filling it three-quarters full.
Cover and steam for 2 hours.
Turn out, slice, and serve meat dishes.

The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

LEEK PUDDING [Pudding-pie type, with bacon]
Suet pastry
Wash and cut the leeks up into slices. Cut the bacon up into thin slices.
Fry the bacon until cooked and remove from the pan onto some paper towelling to soak up any excess fat.
Sweat the leeks in the same pan as the bacon was cooked in. Line a pudding dish with suet pastry and fill with alternating layers of leek and bacon, season.
Cover the top of the pudding with more suet pastry making sure that it is well sealed. Wrap the whole dish in a tightly sealed envelope of kitchen foil and place in a pan of water, brought to the boil and turned down to simmer.
The water will need to be brought to the boil again and turned down to simmer. Cook for two hours.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk