Leek Pudding
For the suet crust, use Y2lb. of flour, lb. shredded suet, ¥2 teaspoon of salt, and 42 teaspoon of baking powder, with water to mix it to a paste. Line a pudding basin with the suet crust; then fill with leeks which have been washed and cut into lengths of about one inch. Add an ounce of butter; pepper and salt. Then put on a "lid" with the remainder of the crust, seal the edges together, and cover with greaseproof paper. Steam for about three hours, and serve with good beef gravy.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400524.2.53.4.5
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New Zealand Listener, Volume 2, Issue 48, 24 May 1940, Page 45
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94Leek Pudding New Zealand Listener, Volume 2, Issue 48, 24 May 1940, Page 45
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