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.