INGREDIENTS

INSTRUCTIONS

SUET PASTRY
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. Don't 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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