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Regional Recipes: Leek Pudding

Leek pudding is a savoury pudding which is traditionally made in North East England. A filling of leeks is hidden inside a pastry crust.

When you think of a pudding you most often think of a sweet dish like Newcastle pudding or St Stephens pudding. Puddings can be savoury as well. Steak and kidney pudding is a prime example. Whilst on the hunt for local North East recipes I kept coming across mentions of leek pudding. I had to find out more.

Leek pudding

What is Leek Pudding?

Leek pudding is a suet based pudding and there seem to be two ways to make it. One way is to make a suet pastry and use it to encase leeks which have been tossed in melted butter. The pudding is then steamed until it is cooked.

The other way is to mix up the suet pastry and leeks in the bowl and gently steam until it is ready. Other variations include adding cheese or bacon into the pudding with the leeks to make a more substantial pudding. I chose to make a suet pastry and using it to enclose the leeks.

Leek pudding

It is appropriate that leek pudding is a recipe from the North East. Leeks are often grown on allotments and a prize for the best leek is often a coveted award at village fairs. Leek growing can be a very serious business with the secrets for prize leeks handed down from generation to generation. Rivalry is intense. There are stories of leeks being destroyed and people sleeping on their allotments to guard their prized leeks from harm. A leek pudding is a fitting way to serve leeks, giving them a place of honour on the table. The little sign in the picture I won from Geordie Gifts who create unique gifts from the North East. It seemed appropriate to use it in the photo. It is fitting that leek pudding is also known as Geordie leek pudding or Northumberland leek pudding.

Leek pudding

Read more: Traditonal North East recipe: Sly cakes

How to make leek pudding

To make the leek pudding first I needed to make the suet pastry. I mixed flour and suet with mustard and pepper to make it slightly spicy and to complement the leeks. When the pastry was the right consistency I rolled it out and used it to line a well greased pudding bowl. Remember to keep aside enough pastry to use for the top of the pudding.

I then chopped the leeks and tossed them in melted butter, adding them to the inside of the pastry. The remaining pasty was used to top the pudding. I covered the pudding basin with greaseproof paper and tin foil tied with string then steamed it in a boiled pan of water for a couple of hours. The pudding was then turned out onto a plate. It keep its shape and smelt delicious. When the leek pudding is cut the leeks come tumbling out, their delicate green colour a lovely contrast to the pastry. If you are not expecting them it is a surprise.

Leek pudding

Leek pudding is a filling and satisfying dish and served with white sauce was the ideal accompaniment to a Sunday roast. It makes it look like you have made an extra effort to impress. Leek pudding should be better known, it is a great way to serve vegetables in a different way.

Leek Pudding Recipe


5 from 1 vote
Leek pudding
Leek Pudding
Author: Alison
  • 230 g 8 oz self raising flour
  • 120 g 4 oz suet
  • 1 tbsp mustard
  • salt and pepper to season
  • water
  • 500 g 18 oz leeks
  • 100 g butter
  1. Grease a pudding basin
  2. Mix together the flour, suet and mustard.
  3. Season with salt and pepper.
  4. Add water a small amount at a time, mixing together until a dough is formed.
  5. Roll out the dough and use it to line the pudding basin, leaving enough to form a lid.
  6. Chop the leeks into small pieces.
  7. Melt the butter and toss the leeks in it.
  8. Add the leeks into the pudding basin and top with the rest of the dough.
  9. Cover the pudding basin with greaseproof paper and silver foil, tied with string.
  10. Place the basin into a bowl of water and bring to the boil.
  11. Cook for two hours, topping up the water from time to time.
  12. Turn out onto a plate.

Why not pin the recipe for later?

Leek pudding: A traditonal recipe from North East England






  1. May 12, 2015 / 2:09 pm

    I’ve never heard of Suet before…on my list of things to learn about because this looks beyond delicious!



    • May 13, 2015 / 9:33 am

      It is beef fat and used because it has a high melting point. I thought it was pretty universal, I wonder if it is a British thing

      • Pauline Cuthbert
        March 21, 2018 / 11:48 am

        Northeast England it was a favourite meal for coal miners and their families. It was very filling and very tasty.my mother used to pour mince and onion over the pudding what a delicious home cooked meal. We would also have potatoe and turnip mashed together also

  2. May 12, 2015 / 3:21 pm

    This sounds like my husband’s ideal dinner. I love leeks and I really don’t think that they are used enough.

  3. Polly Mixtures
    May 12, 2015 / 10:41 pm

    Times like now I wish I wasn’t gluten intolerant! Looks yum! #tastytuesdays

    • May 13, 2015 / 9:26 am

      Thank you. I wonder if you could wrap the leeks in something gluten free. Will have to think about that

  4. May 12, 2015 / 11:46 pm

    This is a new one on me and a lovely idea, I think it could be a meal on its own #TriedTested

  5. May 13, 2015 / 6:10 am

    Whenever I go looking for regional recipe, I come across loads with suet in them but you can’t get it over here ! This looks lovely and if you add cheese and bacon, it could be the centrepiece of the meal too 🙂

    • May 13, 2015 / 9:25 am

      How odd, I thought suet was fairly universal. Apparently you can freeze and grate lard and use that instead but never tried it so not sure how well it works

  6. May 13, 2015 / 6:06 pm

    I’m not sure I could bring myself to eat this – too many leeks for my liking :-/

  7. May 15, 2015 / 7:20 pm

    How delicious does that look, yum. Thanks for linking up to #tastytuesdays

  8. Lisamarie Pocza
    August 16, 2017 / 8:41 pm

    I was turned on to this recipe after watching a program about WWII era cooking. I had never tried a pudding before. Since finding cooking suet is difficult here in the States I went to a butcher shop, and rendered my own. I added potatoes and chicken. I thought I died and went to heaven!!

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