Leek and Caerphilly Pudding Recipe

Recipe for Leek & Caerphilly Pudding sent in by: Granny Dumplin

Ingredients for Leek and Caerphilly Pudding:

For the Pastry:

• 4 oz Beef or Vegetarian Suet
• 8 oz self raising flour (white or brown)
• ¾ oz cold water
• ½ teaspoon each of salt and white pepper
• ½ teaspoon bi-carbonate of soda

For the Filling:

• ½ pint of  Caerphilly (or any crumbly white cheese) cheese sauce
• 1 lb sliced fresh leeks.
• 1  mild onion thinly sliced.

Method for Leek and Caerphilly Pudding:

1. Mix the suet, flour, bi-carbonate of soda, salt and pepper then add enough water to make a non sticky dough.
2. Sauté leeks and onions, until just soft.
3. Prepare a pudding bowl, lightly grease inside with oil or margarine.
4. Roll out 2/3^rd of dough to line your dish.
5. Put the cooked leeks & onions into lined bowl & add sauce.
6. Then roll out 1/3rd to make a lid for the pie.
7. Cover top of pudding bowl with a loose covering of cling film.
8. Chill till nearly ready to serve.
9. Then microwave at power 600/750 watts for 9 mins, serve instantly. Or you can steam this pudding for 1 and a half hours in a pot of boiling water.

This Leek and Caerphilly Pudding is a different and Welsh take on suet pudding. A change from your average Steak and Kidney!

Granny Dumplin actually lives in Ceredigion, so no surprise when this recipe appeared. More on suet pastry here:

How to Make Suet Pastry

These pastry making guides compliment our recipes section. Suet pastry is a good, old-fashioned British pastry used for steamed and boiled sweet and savoury puddings, roly-poly puddings and dumplings. It's stodgy, filling and full of calories -...