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Recipe: Bacon and leek suet pudding with parsley sauce

Published by Arnold Page in Recipes · 19/10/2015 09:00:00
Tags: gammon_steaksuetpuddingbacon_and_leek_suiet_pudding
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Hob and slow cooker recipe
This is good for a cold winter’s day, when we need more carbohydrate than usual to keep ourselves warm.
Preparation time:   40 minutes
Cooking time:       4 to 5 hours
Servings:               4
25 gm butter
2 x 225 gm unsmoked gammon steaks
1 leek, trimmed, cleaned and sliced
a little pepper
200 gm self-raising flour
100 gm beef suet
3 tsp mustard powder
½ tsp salt
130 – 140 ml water
25 gm butter
2 tbl plain flour
300 ml milk
2 tbl fresh parsley, finely chopped
Mange tout or green beans

  • Put 1200 ml cold water in the slow cooker and pre-heat it.
  • Melt the butter in a large pan and put the steaks and leek slices in it.
  • Sprinkle them with pepper and fry for 8 to 10 minutes, turning them over at half time.
  • Meanwhile mix the remaining dry ingredients in a large bowl and combine them with enough of the water to form a soft but not sticky dough.
  • Grease a 15 – 16 cm diameter pudding bowl.
  • Remove the lightly fried gammon from the pan and set it aside to cool. Turn off the hob.
  • Roll out two-thirds of the dough on a lightly floured surface into a circle with a diameter of 21 – 23 cm. Place it in the pudding bowl to cover the base and the sides.
  • Roll out the rest of the dought into a circle with a diameter of 15 – 16 cm.
  • Dice the gammon using a fork and a sharp kitchen knife.
  • Place the gammon and the leeks in the pudding bowl and cover them with the remaining pastry.
  • Put the bowl in the slow cooker and cook for 4 to 5 hours on high.
  • 10 minutes before serving, melt the butter for the sauce in a small saucepan.
  • Stir in the flour, milk and a little salt and pepper.
  • Bring to the boil and simmer for 2 minutes, stirring with a flat-ended spatula to avoid burning, then stir in the parsley.
  • Serve the pudding and sauce with mange tout or green beans.

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