The dark, wet, wintry weather's dragging on and when it's like this there's nothing more welcome than an old fashioned bacon and leek suet pudding. It's not the healthiest of meal by far but sometimes we all need a bit of soul warming comfort food.
Bacon, Leek and Mushroom Suet Pudding
2014-01-12 14:07:08
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- 200 grams S.R. flour
- 100 grams shredded suet
- 225 - 350 gram piece smoked bacon chopped into small pieces
- 2 medium leeks
- 100 grams mushrooms
- Black pepper
- Sieve the flour into a large bowl.
- Add the suet and mix well.
- Add enough cold water to make a stiff - not sticky - dough.
- Chop and wash the leeks, chop the mushrooms.
- Saute the leeks gently until they are almost cooked. Leave to cool.
- Fry the bacon and leave that to cool as well.
- Cook the mushrooms for 2 minutes. Leave to cool.
- Roll out the pastry to fit your basin.
- Cut out a quarter of the pastry for the lid.
- Line the basin with the rest of the pastry.
- Layer the leeks, bacon and mushrooms to fill the basin seasoning with black pepper as you go.
- Roll out the reserved pastry to make a lid, dampening the edge to help it stick together.
- Cut a square of baking parchment slightly larger than the top of the basin and lay it on the top of the pastry.
- Fold a pleat in a large piece of tin foil and cover the basin.
- Tie it on with a piece of string (or in my case, a length of knitting wool) and make a handle over the top.
- Fill a large pan with boiling water - enough to come about 2/3 of the way up the side of the basin.
- Stand the basin on an upturned pie tin or 2 metal skewers and steam the pudding for 2 hours.
- Keep an eye on the water level and top up with boiling water if needed.
- After 2 hours loosen the pudding with a knife and turn out onto a plate.
- * Serve with a green veg such as cabbage and serve with a jug of rich gravy. 🙂
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