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Chicken and leek suet pudding
Fruit and vegetables
1
lemon
, zest only
a few fresh
sage
leaves
250g/9oz
leeks
, trimmed and sliced into 2cm/¾in-thick rounds
1 tsp rubbed
sage
or ½ tsp dried
sage
Tins, packets and jars
1 tbsp
plain flour
150ml/5fl oz
chicken stock
Cooking ingredients
a few
white peppercorns
, crushed
½ tsp
mustard powder
salt
225g/8oz
self-raising flour
, plus extra for dusting
1 tsp
baking powder
½ tsp
mustard powder
Dairy, eggs and chilled
100g/3½oz
suet
100–150ml/3½fl oz–5fl oz
milk
knob of
butter
, for greasing
Meat, fish and poultry
500g/1lb 2oz diced
chicken
(a mixture of skinned thighs and breasts)
Other
100ml/3½fl oz
white wine
or vermouth
Back to recipe
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