Leaky leek pudding......

......I made it yesterday, and I'm just about to carve off a thick slice to fry for brunch (I'm having it with crispy smoked bacon and a dippy fried egg).....oh bliss........

Actually, it took ages (as in hours and hours!) to cool down after I tipped it out of the bowl last night.....strikes me any leftovers (highly unlikely)  would probably make excellent loft insulation.......

There's a couple of requests for the recipe in the comments, so here it is!

12 oz Self Raising Flour
6 oz Suet
1 medium leek (or more if you like leeks;-)), chopped
Salt and pepper
Enough water to mix all the above to a slightly sticky dough

Put dough into a greased pudding basin and steam for quite a long time (er, maybe an hour and a half?) until cooked through. Delicious hot and 'as is' with the likes of a casserole BUT it's even better fried the day after!! 
TOP TIP: Make twice as much as you think you can possibly eat!