Ekani Ella This Hairy Bikers Leek Pudding is a comforting, savory dish featuring soft, buttery leeks encased in a fluffy suet pastry. A perfect side dish for a roast dinner or as a vegetarian main, this classic British recipe is hearty, flavorful, and simple to make.
What is Hairy Bikers Leek Pudding?
Leek pudding is a traditional British steamed suet pudding filled with tender, flavorful leeks. The Hairy Bikers’ version stays true to its roots, offering a deliciously old-fashioned dish that pairs beautifully with meats or can stand alone as a satisfying vegetarian option.
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Why You Should Try This Recipe
- Classic comfort food: A nostalgic recipe full of warmth and flavor.
- Simple ingredients: Made with pantry staples and fresh leeks.
- Versatile: Serve as a side dish or a vegetarian main.
- Make-ahead friendly: Perfect for preparing in advance.
- Impressive yet easy: A unique dish that’s simple to prepare.
Ingredients Needed for Hairy Bikers Leek Pudding
For the Pastry:
- 200g self-raising flour
- 100g suet (vegetable or beef)
- 1 tsp salt
- Cold water, as needed
For the Filling:
- 3 large leeks, trimmed and sliced
- 50g butter
- Salt and black pepper, to taste
Kitchen Equipment Needed
- Mixing bowl
- Steamer or large saucepan with a steaming rack
- Pudding basin (1-liter capacity)
- Rolling pin
- Baking parchment and foil
Instructions to Make Hairy Bikers Leek Pudding
- Prepare the Pastry: In a mixing bowl, combine the self-raising flour, suet, and salt. Gradually add cold water, a tablespoon at a time, until the mixture comes together into a soft but firm dough. Wrap in cling film and set aside.
- Cook the Leeks: In a frying pan, melt the butter over medium heat. Add the sliced leeks and cook gently for 8-10 minutes until soft and tender. Season with salt and black pepper. Allow to cool slightly.
- Roll Out the Pastry: Roll out the pastry on a floured surface to about 0.5cm thick. Reserve a small portion of the pastry for the lid.
- Assemble the Pudding: Grease a pudding basin lightly with butter. Line the basin with the rolled-out pastry, pressing it gently into the sides and leaving an overhang. Fill the basin with the cooked leeks, then cover with the reserved pastry to create a lid. Seal the edges by pinching the dough together and trim any excess.
- Prepare for Steaming: Cover the pudding basin with a layer of baking parchment and foil, pleated in the center to allow for expansion. Tie securely with string.
- Steam the Pudding: Place the pudding basin in a steamer or a large saucepan with a steaming rack. Add enough boiling water to reach halfway up the sides of the basin. Cover with a lid and steam for 2 hours, topping up with boiling water as needed.
- Serve and Enjoy: Carefully remove the pudding from the basin. Slice and serve hot as a side dish or a main course.
What to Serve With Hairy Bikers Leek Pudding
- Roast beef or chicken: A perfect side dish for Sunday roasts.
- Vegetarian gravy: Complements the buttery leeks beautifully.
- Steamed vegetables: Add variety and color to your plate.
Pro Tips for the Perfect Hairy Bikers Leek Pudding
- Don’t overwork the dough: Handle it lightly to keep it soft and fluffy.
- Cook the leeks thoroughly: Soft, buttery leeks make the best filling.
- Seal the lid well: Prevents water from entering the pudding during steaming.
- Check the water level: Keep it topped up with boiling water to avoid the pudding drying out.
- Experiment with fillings: Add grated cheese, mushrooms, or herbs for extra flavor.
How Do I Store Hairy Bikers Leek Pudding?
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Reheat gently before serving.
How Do I Reheat Hairy Bikers Leek Pudding?
- Steamer: Steam for 20-30 minutes until warmed through.
- Microwave: Heat slices on medium power for 1-2 minutes, checking for even heating.
Nutrition Value (per serving):
- Calories: 310
- Protein: 6g
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 3g
Final Words
This Hairy Bikers Leek Pudding Recipe is a delightful nod to British culinary tradition. Whether served as part of a Sunday roast or enjoyed as a comforting vegetarian main, this steamed pudding is sure to impress. Its buttery, leek-filled center, and soft suet pastry make it a dish worth savoring. Give it a try and bring a taste of the past to your table!
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- Hairy Bikers Fish Cakes
- Hairy Bikers Treacle Tart
- Hairy Bikers Tiramisu
- Hairy Bikers Smoked Haddock Chowder
Hairy Bikers Leek Pudding
Leek pudding is a traditional British steamed suet pudding filled with tender, flavorful leeks. The Hairy Bikers’ version stays true to its roots, offering a deliciously old-fashioned dish that pairs beautifully with meats or can stand alone as a satisfying vegetarian option.
- Prep Time: 20
- Cook Time: 120
- Total Time: 2 hours 20 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Steaming
- Cuisine: British
Ingredients
For the Pastry:
-
- 200g self-raising flour
-
- 100g suet (vegetable or beef)
-
- 1 tsp salt
-
- Cold water, as needed
For the Filling:
-
- 3 large leeks, trimmed and sliced
-
- 50g butter
-
- Salt and black pepper, to taste
Instructions
-
Prepare the Pastry: In a mixing bowl, combine the self-raising flour, suet, and salt. Gradually add cold water, a tablespoon at a time, until the mixture comes together into a soft but firm dough. Wrap in cling film and set aside.
-
Cook the Leeks: In a frying pan, melt the butter over medium heat. Add the sliced leeks and cook gently for 8-10 minutes until soft and tender. Season with salt and black pepper. Allow to cool slightly.
-
Roll Out the Pastry: Roll out the pastry on a floured surface to about 0.5cm thick. Reserve a small portion of the pastry for the lid.
-
Assemble the Pudding: Grease a pudding basin lightly with butter. Line the basin with the rolled-out pastry, pressing it gently into the sides and leaving an overhang. Fill the basin with the cooked leeks, then cover with the reserved pastry to create a lid. Seal the edges by pinching the dough together and trim any excess.
-
Prepare for Steaming: Cover the pudding basin with a layer of baking parchment and foil, pleated in the center to allow for expansion. Tie securely with string.
-
Steam the Pudding: Place the pudding basin in a steamer or a large saucepan with a steaming rack. Add enough boiling water to reach halfway up the sides of the basin. Cover with a lid and steam for 2 hours, topping up with boiling water as needed.
-
Serve and Enjoy: Carefully remove the pudding from the basin. Slice and serve hot as a side dish or a main course.
