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Name: Coreen Conroys Leek Pudding
Prep time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 100 g Bacon or cooked meat;; 4 Leeks; chopped; 225 g Self-raising flour; Salt; 1/4 ts Salt; 75 g SuetFilling:; (75 to 100)

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INGREDIENTS

100 g Bacon or cooked meat;
4 Leeks; chopped
225 g Self-raising flour
Salt
1/4 ts Salt
75 g SuetFilling:; (75 to 100)

Servings

INSTRUCTIONS

To make the suet crust, sift the flour with the salt and stir in the suet. Add enough water to make a soft, slightly sticky dough. Knead briefly, dusting with flour to get a smooth, elastic dough. Roll out on a generously floured board to a thickness of about 5mm. Blanch the leeks in boiling water for 1 minute. Drain thoroughly. To cook the pudding in a pressure cooker, line a shallow basin or colander with a large square of silver foil. Line this with the suet pastry, then place the chopped leeks (and bacon or meat, if using) inside and season generously. Lightly flip the pastry over to cover the filling loosely. Dont worry about sealing the pastry tightly - as it cooks it will rise and seal itself. Wrap the pudding loosely with silver foil. Fill the pressure cooker with water to a depth of 5-7.5cm, heat and when hot, stand the pudding inside, cover tightly and cook for 15-20 minutes.

NOTES

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Coreen Conroys Leek Pudding

100 g Bacon or cooked meat; 
4  Leeks; chopped 
225 g Self-raising flour 
  Salt 
1/4 ts Salt 
75 g SuetFilling:; (75 to 100)

To make the suet crust, sift the flour with the salt and stir in the  suet. Add enough water to make a soft, slightly sticky dough. Knead  briefly, dusting with flour to get a smooth, elastic dough. Roll out  on a generously floured board to a thickness of about 5mm. Blanch the  leeks in boiling water for 1 minute. Drain thoroughly.    To cook the pudding in a pressure cooker, line a shallow basin or  colander with a large square of silver foil. Line this with the suet  pastry, then place the chopped leeks (and bacon or meat, if using)  inside and season generously. Lightly flip the pastry over to cover  the filling loosely. Dont worry about sealing the pastry tightly -  as it cooks it will rise and seal itself. Wrap the pudding loosely  with silver foil. Fill the pressure cooker with water to a depth of  5-7.5cm, heat and when hot, stand the pudding inside, cover tightly  and cook for 15-20 minutes.

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Nutrition

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Serving Size: 1 Serving (100g)
Recipe Makes: 4 servings

Calories: 200
Calories from Fat: 5 (2%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 714.6mg		25 %
Potassium 75.7mg		2 %
Total Carbohydrate 42.1g		12 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 40.4g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 200

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