Any Mackems Out There Know About Leek Pudding?

MegS

My mackem DH is nagging me to make a leek pudding like his mam used to make. Unfortunately she is dead now so I can't ask her. Anyone know how to make it? I would like to suprise him when he comes home from deployment in December. While I'm here anyone know how to make a corned beef hash mackem style with baked beans? Thanks in advance

Peem

MegS

Not much help I know - my DH is a mackem. He's just gone on a work trip and won't be back til wednesday. I'll ask him and get him to ask his "Mam".

It's not one I've heard them talk about before. Heard lots about panackelty (SP?) anyone?

I'm sure either his mum or gran would know. Grandad was a champion leek grower so I'm sure there must be some recipe's for leek cooking lying around.

mamof4

as far as im aware its just dumpling mix with leeks (how my mam makes it) we used to have it with stew.

piglet6

I'm sure this is a really stupid question...but...what is a "mackem"?!:o

Piglet

Penelope_Penguin

piglet6 wrote:

I'm sure this is a really stupid question...but...what is a "mackem"?!:o

Piglet

Not stupid, Piglet! It's someone from Sunderland (to do with the shipping industry).

Penny. x

fudgem

I claim to be a mackem born and bred, and this was a staple of my childhood

Buy a packet of beef suet and make suet pastry with 8oz of self raising flour and 4 oz of suet, plus a pinch of salt. Mix to a fairly soft dough with cold water, cut off a quarter of the pastry to reserve for the lid and roll out the rest to fit into a 1 pint pudding basin. Fill this to overflowing with leeks which
have been chopped into 1/2 inch pieces. Depending on the thickness of the leeks I either half or quarter them, cut them up and wash them well. Drain them but not till they're thoroughly dry as they need a bit of the water still clinging to them. When you've got them all in the pudding basin, wet round the edges and put the lid on and seal well

!!!!! the top in a few places, cover with greaseproof paper tied on with string and steam for 2 and 1/2 hours

Since we did not, by any means, eat meat every day in my childhood, this was the dinner of the day, with a few mashed spuds. Nowadays of course meat is expected by most people so you could include a few rashers of chopped bacon in with the leeks

piglet6

Cheers Penny, I really couldn't work it out...but as I live in London and was born in Lincolnshire and only moved to London via Aberystwyth (Uni), I don't feel so guilty for not recognising the word!

Pleased now, though, to know the word (am always happy to broaden my education/vocabulary!)...thanks very much!:D

Piglet

joannasmum

That sounds yummy will have to try it when I next get leeks

Addiscomber

Article here about Northumbria and Tyneside cookery http://www.greatbritishkitchen.co.uk/rc_tyneside.htm which agrees with fudgem's recipe.

Peem - it seems that it is Pan Haggerty that you have heard of.

This is a very informative site on British cookery if anyoe is interested.

oops_a_daisy

piglet6 wrote:

I'm sure this is a really stupid question...but...what is a "mackem"?!:o

Piglet

I was told it is to do with the dialect and the shipping industry - people from Sunderland 'makem' ( make them ) and people from Newcastle 'takem' ( take them )

fudgem

Actually, the ships were built on the north side of the river Wear, (the Mackems) and taken to the south side of the river to be fitted out (the Tackems)


Never mention Newcastle in the same breath as Sunderland, some intense local rivalry there:rotfl: