Traditional Northern Leek Pudding

Prepare a suet pastry dough.

Clean leeks thoroughly and slice them into thin rounds.

Roll out the pastry into a large rectangle.

Spread the leeks evenly over the pastry, seasoning generously with salt and lots of black pepper.

Roll up the pastry like a Swiss roll (roulade).

Wrap the roll in a floured pudding cloth or place it into a pudding basin/foil.

Steam the pudding over boiling water for 1.5 to 2 hours.

Slice and serve as a hearty side dish or with bacon and gravy.