Leek & Bacon pudding question...

floss2

I've promised OH I will make some mini leek & bacon puddings this week.... I've got the recipe from here, but have realised there is no mention of a greaseproof paper and tin foil / muslin cover? Do they just have their suet lids on & then get steamed, or do I cover them like I would a steak & kidney or Christmas pudding??

Thanks!!

JillS_2

I would cover them in the same way as s&k or Xmas pud. You need to protect the suet pastry from getting damp.

milliemonster

Ooh this sounds yum, can anyone point me in the direction of the thread?

D&DD

Floss I usually do that recipe in my delia smith mini pud tins then pop a pleated peice of foil over the top then chuck them in the steamer.
Pop them into the freezer til solid then tip them out and freeze wrapped in foil.
I love that recipe,use it often, might have to make some now if I can wrestle some of the leeks out of the ground!!:D
http://forums.moneysavingexpert.com/showpost.html?p=3124772&postcount=10

This is the recipe I use

milliemonster

thanks D&DD xx

floss2

D&DD wrote: »

Floss I usually do that recipe in my delia smith mini pud tins then pop a pleated peice of foil over the top then chuck them in the steamer.
Pop them into the freezer til solid then tip them out and freeze wrapped in foil....

Thanks D&DD - it's your recipe I was going to use