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Ham, stilton and leek suet pudding

Name: Ham, stilton and leek suet pudding
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: For the filling; 30g butter; 1 large leek, sliced; 2 garlic cloves, crushed; 2 tbsp plain flour; 150ml dry white wine; 200ml chicken stock; 150g leftover cooked ham, chopped or torn; 50g leftover stilton, crumbled; 1 tbsp dijon mustard; 2 tbsp fresh thyme leaves, plus extra to serve; For the pudding; 200g self-raising flour; 85g vegetable suet; ¾ tsp baking powder; You’ll also need…; 1 litre pudding basin, greased with butter, the base lined with non-stick baking paper; non-stick baking paper; kitchen foil; string; trivet

Published: 5 Dec 19
Updated: 18 Mar 24

Use up Christmas leftovers in this suet pudding recipe made with cooked ham, stilton and leeks. Or, for more ideas, check out these ways with leftover ham and blue cheese.

Medium
December 2019

Test kitchen approved

Serves 4
Hands-on time 30 min, simmering time 2 hours, plus cooling

Use up Christmas leftovers in this suet pudding recipe made with cooked ham, stilton and leeks. Or, for more ideas, check out these ways with leftover ham and blue cheese.

Nutrition: per serving

Calories: 620kcals
Fat: 34.7g (19.1g saturated)
Protein: 19.9g
Carbohydrates: 48.4g (1.7g sugars)
Fibre: 3.7g
Salt: 2.5g

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Ingredients

For the filling

30g butter
1 large leek, sliced
2 garlic cloves, crushed
2 tbsp plain flour
150ml dry white wine
200ml chicken stock
150g leftover cooked ham, chopped or torn
50g leftover stilton, crumbled
1 tbsp dijon mustard
2 tbsp fresh thyme leaves, plus extra to serve

For the pudding

200g self-raising flour
85g vegetable suet
¾ tsp baking powder

You’ll also need…

1 litre pudding basin, greased with butter, the base lined with non-stick baking paper; non-stick baking paper; kitchen foil; string; trivet

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Method

For the filling, heat the butter in a frying pan until foaming. Add the leek and garlic and cook gently for 10 minutes until soft. Stir in the flour and cook, stirring, for 1-2 minutes.
Add the wine, stir well and bubble until it’s reduced by two thirds and there are no lumps. Gradually pour in the stock, stirring to form a smooth sauce. Simmer for 2 minutes until thickened, then add the ham, stilton, mustard and thyme. Season to taste, then set aside to cool completely.
Once cool, make the pastry. Put the flour, suet and baking powder in a large bowl. Stir in 85ml cold water to form a soft dough. Knead briefly to bring together, then tear off a quarter of the dough and set aside. Roll out the larger piece to a circle large enough to line the prepared basin, then press into the prepared basin so the pastry reaches the lip.

Spoon the cooled filling into the pastry, then roll out the remaining pastry to fit the basin top. Wet the dough edges, then put the pastry lid on top and press firmly to seal.
Cut out a circle of baking paper about 10cm larger than the top of the basin. Cut a piece of foil the same size. Put the foil circle over the baking paper circle, fold a pleat in the centre of the paper and foil and smooth down (this gives room for expansion). Put the pleated paper and foil over the basin, paper-side down, and scrunch it over the edges to fit snugly. Tie kitchen string tightly under the lip of the basin to hold the cover in place.
To steam, put a trivet in the bottom of a large saucepan (one with a lid), then put the basin on top. Pour in enough water to come a third of the way up the side of the basin. Cover, bring to a simmer, then steam for 2 hours, topping up with water every 30 minutes or so as needed.
To serve, remove the foil and baking paper from the basin, then upturn onto a plate. Tap the bowl firmly to remove. Scatter with extra fresh thyme and serve.