Leek Pudding How to make leek pudding: A typically English meal, probably dating from the 18th century. This dish was cooked in the time-honored way, boiled in a pot that no doubt contained the rest of the meal cooking in the same water. This would have included some sort of meat and other vegetables boiled in a string bag. Ingredients 2 cups self raising flour 1/2 cup suet a pinch of salt organic leeks cold water to mix (see measure conversions for more information) Method - Put the dry ingredients into a bowl and mix together. - Add some of the water and make into a fairly stiff dough. - Take only the white parts of the leeks, clean them and cut into 1/2 inch lengths. - Roll out the pastry into a large oblong shape. - Put the leeks onto one half of the pastry and season with pepper and salt. - Bring the other half of the pastry over the top of the leeks. - Pinch all the edges together to seal the leeks in and then roll the whole lot up in a damp, floured cloth. - Put into a pan of boiling water and boil for about 3 hours.