Bacon and Leek Suet Pudding

Serves 6

• 
  
  350g (12oz) cooked bacon or ham, preferably smoked
  
  
• 
  
  1 leek or about 175g (6oz) in weight after trimming
  
  
• 
  
  20g (¾ oz) butter
  
  
• 
  
  10g (½ oz) plain flour
  
  
• 
  
  275ml (½ pint) chicken stock or ham stock if not too salty
  
  
• 
  
  2 sprigs of thyme
  
  
• 
  
  Freshly ground black pepper and salt 3 fl oz (75ml) single cream

Cut the cooked ham or bacon into cubes. Trim any coarse green from the top of the leeks, split them, wash well then cut up small.

Melt the butter in a shallow pan and sweat the leeks until tender. Sprinkle the flour over the leeks and stir in.

Slowly add the hot stock whilst stirring. It will start to thicken as it boils. Turn it down to a simmer, add the thyme stripped from the stalk and then put in the cream and ham.

Stir well and cook for about 5 minutes, set aside.

For the Suet Pastry

• 
  
  450g (1 lb) self-raising flour
  
  
• 
  
  225g (8oz) shredded suet
  
  
• 
  
  Salt and freshly ground black pepper
  
  
• 
  
  425ml (¾ pint) water to bind

Mix the flour, suet and seasoning together then add enough water to make a dough.

Take a 2-pint pudding basin or 6 individual ones. Grease them, roll out the pastry and line them.

Fill the basin(s) with the ham mixture and cover with pastry lids. Steam for 2 hours or 45 minutes for the individual ones and serve immediately.