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I don't know if this will help you or not. I also made this recipe, but I converted it to US measurements. It probably wouldn't take much effort to convert it back.
Here is what I have:
Northumbrian Leek Pudding
Makes 4 individual puddings
1-3/4 cups flour
2-1/2 tsp baking powder
1/2 tsp salt
3.5 oz shredded suet (beef or vegetable)
2 large or 4 small leeks
7 tbsp butter
1 cup heavy cream
4 oz. strong Cheddar cheese
2 tsp English mustard powder
Salt and pepper
1 - Pre-heat oven to 350F and butter four individual ramekins.
2 - Mix the first three ingredient. Combine flour and suet with a pinch of salt and pepper. Combine with enough water to make a stiff paste.
3 - Slice the leeks length ways, wash thoroughly and finely shred.
4 - Soften the leeks in butter until just coloured. Stir in the cream, grated cheese and mustard powder and combine, ensuring a sloppy mixture. Taste for seasoning.
5 - Roll out the pastry to approximately 3/8 inch thick and divide into 2. Line the pudding moulds and trim the excess pastry. Roll back out again and cut out two `lids' for the puddings.
6 - Pile the leek mixture into the puddings until 3/4 full and top with the pastry discs. Dab the edges with water and seal. Place on a baking sheet and bake for 25-30 minutes until crisp and golden.
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By the way, if you do make this, I would suggest cutting back a bit on the dry mustard. I thought it was a little mustard-heavy. Maybe 1 teaspoon instead of 2.
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