Thursday, 12 January 2017
Northumbrian Leek Pudding
Here is my version of a true classic, which has a leek's mild onion flavour lifted somewhat with the addition of cheese, mustard and cream. I bake mine rather than steam them. Nothing wrong with steaming; it will give you a spongier and more melting sensation, but I prefer the crustiness that baking brings out. Also, 2 hours steaming or 30 minutes baking? Let your stomach answer that one for you. Serve it with a beef and ale stew, Newcastle Brown Ale of course. The food of champions. Champion man!
Northumbrian leek pudding
To serve two
100g self raising flour
50g shredded suet (beef or vegetable)
one large or two small leeks
100ml double cream
50g strong cheddar cheese
1 teaspoon English mustard powder
salt and pepper
1 - Pre-heat oven to 180C, GM4 and butter two individual ovenproof pudding moulds.
2 - Mix the flour and suet with a pinch of salt and pepper. Combine with enough water to make a stiff paste.
3 - Slice the leeks length ways, wash thoroughly and finely shred.
4 - Soften the leeks in butter until just coloured. Stir in the cream, grated cheese and mustard powder and combine, ensuring a sloppy mixture.
5 - Roll out the pastry to approximately 1cm thick and divide into two. Line the pudding moulds and trim the excess pastry. Roll back out again and cut out two `lids' for the puddings.
6 - Pile the leek mixture into the puddings until ¾ full and top with the pastry discs. Dab the edges with water and seal. Place on a baking sheet and bake for 25-30 minutes until crisp and golden.