Food and Drink

Ray's Leek Pudding recipe

Ray says, "Being a Geordie born and bred I am fairly sure this is how to make a traditional North East leek pudding.

It probably dates back to the 18th century. This dish was cooked in the time-honoured way, boiled in a pot that no doubt contained the rest of the meal cooking in the same water. This would have included some sort of meat and other vegetables boiled in a string bag."

Ingredients

2 cups self raising flour
1/2 cup suet
a pinch of salt
organic leeks
cold water to mix

Method

- Put the dry ingredients into a bowl and mix together.
- Add some of the water and make into a fairly stiff dough.
- Take only the white parts of the leeks, clean them and cut into 1/2 inch lengths.
- Roll out the pastry into a large oblong shape.
- Put the leeks onto one half of the pastry and season with pepper and salt.
- Bring the other half of the pastry over the top of the leeks.
- Pinch all the edges together to seal the leeks in and then roll the whole lot up in a damp, floured cloth.
- Put into a pan of boiling water and boil for about 3 hours.