broody_mama
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This is one of my faves from growing up, but obviously different variations can be done. It's Vegetarian though meat can be added...cannot always predict perfect results with the meat unless it is drained well before mixing in.
Leek and Cheese Duff:
4oz/100g Self raising flour
20z/50g Vegetable suet
1/2 tsp baking powder
Medium size leek, washed and chopped
3oz/75g grated cheese + 2 tbs finely grated hard cheese (parmesan type of thing)
Tsp dried parsley
Good grind of black pepper
Approx 5 tbs cold water, enough to make it all stick together in a firm ball.
Grease a bowl big enough to allow for doubling in size. Put the ball of duff in, cover tightly and place in simmering water for about 30-45 mins, check and see if it is cooked all the way through, add more cooking time if needed. (its the middle that is sometimes a bit slow due to density!!).
Let it sit for a short while after loosening with a spatula and turning out onto a plate.
DROWN in gravy and enjoy!
Leek and Cheese Duff:
4oz/100g Self raising flour
20z/50g Vegetable suet
1/2 tsp baking powder
Medium size leek, washed and chopped
3oz/75g grated cheese + 2 tbs finely grated hard cheese (parmesan type of thing)
Tsp dried parsley
Good grind of black pepper
Approx 5 tbs cold water, enough to make it all stick together in a firm ball.
Grease a bowl big enough to allow for doubling in size. Put the ball of duff in, cover tightly and place in simmering water for about 30-45 mins, check and see if it is cooked all the way through, add more cooking time if needed. (its the middle that is sometimes a bit slow due to density!!).
Let it sit for a short while after loosening with a spatula and turning out onto a plate.
DROWN in gravy and enjoy!
