Ham, stilton and leek suet pudding

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.