Bacon, Leek and Mushroom Suet Pudding
- 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. 🙂