Suet pastry

Wash and cut the leeks up into slices. Cut the bacon up into thin slices.

Fry the bacon until cooked and remove from the pan onto some paper towelling to soak up any excess fat.

Sweat the leeks in the same pan as the bacon was cooked in. Line a pudding dish with suet pastry and fill with alternating layers of leek and bacon, season.

Cover the top of the pudding with more suet pastry making sure that it is well sealed. Wrap the whole dish in a tightly sealed envelope of kitchen foil and place in a pan of water, brought to the boil and turned down to simmer.

The water will need to be brought to the boil again and turned down to simmer. Cook for two hours.

Traditional north eastern dish, very filling.

Submitted by: Ken Denham

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