LEEK PUDDING

Sometimes known as dumplings depending on which part of the country you live in, they are ideal with any stew or casserole.

Ingredients:

10 oz self raising flour plus a pinch of baking powder
10 oz shredded leeks
5 oz suet
1 egg - beaten
1 tblspn finely chopped parsley
1 tspn finely chopped thyme leaves
Cold water
1 tspn Salt, and pepper to taste

Method:

Mix together the flour, leeks and suet. Add the parsley, thyme, egg and enough water to make a soft dough. Season to taste.

Divide the dough into 10 equal pieces and, using hands lightly dusted with flour, roll into balls.
At this point you can do one of two things.

In the restaurant we wrap the dough balls in cling film pull up the corners and tie them. This makes them nice and neat. Then we drop them into boiling water and cook them for about an hour. You can cook them in advance then just unwrap and heat in a little gently simmering stock for a few minutes before serving.

At home, simply drop the dumplings into your stew or cassserole an hour or so before the cooking time is up and they will take on all of the flavour as they cook. Finishing the stew in the oven will ensure they have a yummy crispy top.