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Serves 4
When it’s grey outside, there’s nothing better than inviting friends round and tucking into some good, old-fashioned home cooking. The leek pudding recipe perfectly showcases Lyburn’s fabulous Old Winchester cheese. I’ve made individual puddings, but if you only have 1 large pudding basin, just increase the cooking time by 20 minutes.
1 kg piece of unsmoked collar bacon
1 carrot, roughly chopped
1 bay leaf
10 black peppercorns
½ savoy cabbage, sliced
200g self raising flour
100g suet
2 leeks, finely chopped, reserving the off-cuts
½ tbsp fresh thyme leaves
50g butter
250ml double cream
100g Lyburn’s Old Winchester, grated
½ tsp mustard powder
200ml double cream
2 tsp Dijon mustard
Pinch mustard powder
Squeeze of lemon
- Pre-heat the oven to 180c / GM6
- Put the bacon joint in a large saucepan, add enough cold water to cover & bring to the boil. Drain, then replace with fresh cold water, tucking the carrot, leek trimmings and bay leaf along side.
- Bring to the boil and skim off any scum that rises to the surface. Add the peppercorns, then cover, reduce the heat and simmer for 1 hour.
- 20 minutes before the end of cooking, add the cabbage to the pot.
- In the meantime, make the puddings. Mix the flour and suet together and season with salt & pepper. Stir in enough water to form a dough and leave to rest while you make the filling.
- Fry the leeks and thyme in the butter until soft. Add the cream, grated cheese and mustard powder and stir to combine.
- Divide the pastry into 4 and roll out into circles. Cut out a quarter slice from each & set aside, then use the rest of the circle to line each buttered pudding mould. Fill with the leek & Lyburn mixture, then use the reserved quarters to cap the top, pinching around the edge to seal.
- Bake the puddings for 25 – 30 minutes until golden brown.
- While the puddings are baking, make the sauce by combining the cream and mustards together and bringing to a gentle simmer. Season with a squeeze of lemon juice and some salt and pepper to taste. The lemon should thicken the sauce nicely, but continue to bubble over a low heat if you would like a thicker consistency.
- To serve remove the bacon and cabbage from the pot, (reserve the cooking liquid as it makes a fantastic pea & ham soup!) and slice the meat. Turn out the puddings and present each one with a couple of slices of bacon, a nest of cabbage and the mustard cream drizzled over.
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