Leek Puddings
Delicately soft and bursting with flavor, these Leek Puddings are a traditional British-inspired comfort food that’s perfect as a side dish or a cozy main course. Made with tender, buttery leeks wrapped in a suet-enriched, self-raising flour dough, these savory parcels are steamed to perfection, resulting in a light yet satisfying texture. The recipe features simple ingredients like fresh thyme for an optional herbal twist, making it both rustic and refined. Ready in just over an hour, these puddings are ideal for a family dinner or a unique addition to your holiday menu. Serve them warm with your favorite gravy for an irresistibly comforting experience. Perfect for lovers of vegetarian steaming recipes and British classics!
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Recipe Information
Ingredients
- 4 medium-sized leeks
- 2 tablespoons unsalted butter
- 200 grams self-raising flour
- 100 grams suet (vegetarian or beef)
- 100 milliliters cold water
- 50 milliliters milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon fresh thyme leaves (optional)
Instructions
Trim the leeks, discarding the dark green tops and root ends. Slice the leeks in half lengthwise, wash thoroughly under running water to remove any grit, and slice them thinly.
In a medium skillet, melt the butter over medium heat. Add the sliced leeks, a pinch of salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the leeks are soft but not browned. If using thyme, stir it in during the last minute of cooking. Remove from heat and allow the leeks to cool slightly.
In a large mixing bowl, combine the self-raising flour, suet, and 0.5 teaspoons of salt. Gradually add the cold water while mixing with a spoon or your hands until a soft dough forms. Do not overwork the dough.
Roll the dough out on a floured surface to about 1 cm (0.4 inches) thickness. Use a round cutter (or a glass) to cut out circles of dough approximately 8–10 cm (3–4 inches) in diameter.
Place a spoonful of the cooked leeks in the center of each dough circle. Fold the edges of the dough over the leeks, pinching them tightly to seal and form a small pouch.
Lightly grease a steamer or steaming basket. Place the leek puddings seam side down in the steamer, leaving space between each one to prevent sticking.
Steam the puddings over simmering water for 40–45 minutes, checking occasionally to ensure the water level does not drop too low. Add more hot water as needed.
Once cooked, carefully remove the leek puddings from the steamer. Serve warm as a side dish or with a hearty gravy for a comforting main course.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 18.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 357 mg | 27% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
