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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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 4 servings|
|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 %|
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Calories per serving: 200
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