Hairy Bikers Leek Pudding is made with diced chicken, leeks, lemon zest, white peppercorns, fresh sage, white wine or vermouth, and a delicious suet pastry. This easy Leek Pudding recipe creates a delicious dinner that takes about 3 hours to prepare and can serve up to 4 people.
Hairy Bikers Leek Pudding Ingredients
For The Filling:
- 500g/1lb 2oz Diced Chicken (Mix Of Skinned Thighs And Breasts)
- 1 Lemon, Zest Only
- A Few White Peppercorns, Crushed
- A Few Fresh Sage Leaves
- 100ml/3½fl Oz White Wine Or Vermouth
- 250g/9oz Leeks, Trimmed And Sliced Into 2cm/¾in-thick Rounds
- 1 Tbsp Plain Flour
- ½ Tsp Mustard Powder
- 150ml/5fl Oz Chicken Stock
- Salt
For The Pastry:
- 225g/8oz Self-raising Flour, Plus Extra For Dusting
- 1 Tsp Baking Powder
- 1 Tsp Rubbed Sage Or ½ Tsp Dried Sage
- ½ Tsp Mustard Powder
- 100g/3½oz Suet
- 100–150ml/3½fl Oz–5fl Oz Milk
- Knob Of Butter, For Greasing
How To Make Hairy Bikers Leek Pudding
- Marinate the Chicken: In a bowl, mix the chicken, lemon zest, peppercorns, and sage. Add the wine, cover, and marinate in the fridge for at least an hour or overnight.
- Prepare the Pastry: In a bowl, combine flour, baking powder, sage, and mustard powder. Add the suet and rub it into the flour until it resembles breadcrumbs. Gradually add milk, cutting it in with a knife until the mixture forms a soft dough. It should not be sticky.
- Form the Pastry Shell: Set aside a quarter of the pastry for the lid. Roll out the remaining pastry on a floured surface into a large circle (approx. 30cm/12in). Grease a 1.2 litre/2 pint pudding bowl with butter and cover the bottom with a small circle of baking paper. Line the bowl with the pastry, ensuring the sides are fully covered and sealed. Roll out the reserved pastry to make the lid.
- Prepare the Filling: Add the leeks to the marinated chicken. Mix the flour with mustard powder and salt, then add this mixture to the chicken and leeks. Mix well. Spoon the filling into the lined pudding basin and pour in the stock.
- Seal and Cook the Pudding: Place the pastry lid on top of the filling and press the edges to seal. Cover the lid with a circle of baking paper. Fold a thick pleat into a piece of aluminum foil and mold it around the top of the pudding. Secure with cook’s string or a sturdy elastic band. Place the pudding bowl on an upturned saucer in a large lidded pan. Pour enough boiling water to come halfway up the side of the bowl. Cover the pan with a lid and bring to a simmer. Reduce the heat to low and steam the pudding for 2 hours, topping up with boiling water as necessary to prevent the pan from boiling dry.
- Serve: Remove the foil lid and run a palette knife around the rim of the pudding. Turn out onto a plate and serve piping hot. Enjoy!
Recipe Tips
- Marinate Overnight: For the best flavour, marinate the chicken with lemon, peppercorns, sage, and wine overnight. This gives the chicken time to absorb all the flavours.
- Check Pastry Consistency: When making the pastry, ensure it’s soft but not sticky. This consistency is crucial for easy handling and a perfect crust.
- Seal the Pastry Well: Make sure the pastry is well sealed around the edges. This prevents any filling from leaking out and keeps the pudding moist.
- Maintain Water Level: While steaming, keep an eye on the water level in the pan. Top up with boiling water if needed to prevent the pan from boiling dry and ensure even cooking.
What To Serve With Leek Pudding
Leek Pudding goes well with mashed potatoes, steamed greens, roasted veggies, or a salad. It can also be served with peas, garlic bread, spinach, or a crusty baguette for a hearty dinner.
How To Store Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly in cling film and foil, then freeze for up to 2 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat to 180°C (350°F), cover the pudding with foil, and bake for 20-25 minutes until hot.
- In The Microwave: Place a portion on a microwave-safe plate, cover, and heat on high for 2-3 minutes.
Leek Pudding Nutrition Facts
- Calories: 450 per serving
- Protein: 30g
- Carbohydrates: 40g
- Fat: 20g
- Fiber: 4g
- Sugar: 5g
- Sodium: 600mg
Try More Hairy Bikers Recipes:
- Hairy Bikers Chicken And Leek Pie
- Hairy Bikers Broccoli And Stilton Soup
- Hairy Bikers Chicken Casserole
- Hairy Bikers Slow Cooker Sausage Casserole
Hairy Bikers Leek Pudding
Description
Hairy Bikers Leek Pudding is made with diced chicken, leeks, lemon zest, white peppercorns, fresh sage, white wine or vermouth, and a delicious suet pastry. This easy Leek Pudding recipe creates a delicious dinner that takes about 3 hours to prepare and can serve up to 4 people.
Ingredients
For The Filling:
For The Pastry:
Instructions
- Marinate the Chicken: In a bowl, mix the chicken, lemon zest, peppercorns, and sage. Add the wine, cover, and marinate in the fridge for at least an hour or overnight.
- Prepare the Pastry: In a bowl, combine flour, baking powder, sage, and mustard powder. Add the suet and rub it into the flour until it resembles breadcrumbs. Gradually add milk, cutting it in with a knife until the mixture forms a soft dough. It should not be sticky.
- Form the Pastry Shell: Set aside a quarter of the pastry for the lid. Roll out the remaining pastry on a floured surface into a large circle (approx. 30cm/12in). Grease a 1.2 litre/2 pint pudding bowl with butter and cover the bottom with a small circle of baking paper. Line the bowl with the pastry, ensuring the sides are fully covered and sealed. Roll out the reserved pastry to make the lid.
- Prepare the Filling: Add the leeks to the marinated chicken. Mix the flour with mustard powder and salt, then add this mixture to the chicken and leeks. Mix well. Spoon the filling into the lined pudding basin and pour in the stock.
- Seal and Cook the Pudding: Place the pastry lid on top of the filling and press the edges to seal. Cover the lid with a circle of baking paper. Fold a thick pleat into a piece of aluminum foil and mold it around the top of the pudding. Secure with cook’s string or a sturdy elastic band. Place the pudding bowl on an upturned saucer in a large lidded pan. Pour enough boiling water to come halfway up the side of the bowl. Cover the pan with a lid and bring to a simmer. Reduce the heat to low and steam the pudding for 2 hours, topping up with boiling water as necessary to prevent the pan from boiling dry.
- Serve: Remove the foil lid and run a palette knife around the rim of the pudding. Turn out onto a plate and serve piping hot. Enjoy!
Notes
- Marinate Overnight: For the best flavour, marinate the chicken with lemon, peppercorns, sage, and wine overnight. This gives the chicken time to absorb all the flavours.
- Check Pastry Consistency: When making the pastry, ensure it’s soft but not sticky. This consistency is crucial for easy handling and a perfect crust.
- Seal the Pastry Well: Make sure the pastry is well sealed around the edges. This prevents any filling from leaking out and keeps the pudding moist.
- Maintain Water Level: While steaming, keep an eye on the water level in the pan. Top up with boiling water if needed to prevent the pan from boiling dry and ensure even cooking.
Hairy Bikers Leek Pudding, Leek Pudding Recipe