Boiled bacon with leek and Lyburn puddings and mustard cream

Serves 4

When it’s grey outside, there’s nothing better than inviting friends round and tucking into some good, old-fashioned home cooking. The leek pudding recipe perfectly showcases Lyburn’s fabulous Old Winchester cheese. I’ve made individual puddings, but if you only have 1 large pudding basin, just increase the cooking time by 20 minutes.

Ingredients

  • 1 kg piece of unsmoked collar bacon
  • 1 carrot, roughly chopped
  • 1 bay leaf
  • 10 black peppercorns
  • ½ savoy cabbage, sliced
  • 200g self raising flour
  • 100g suet
  • 2 leeks, finely chopped, reserving the off-cuts
  • ½ tbsp fresh thyme leaves
  • 50g butter
  • 250ml double cream
  • 100g Lyburn’s Old Winchester, grated
  • ½ tsp mustard powder
  • 200ml double cream
  • 2 tsp Dijon mustard
  • pinch mustard powder
  • squeeze of lemon

Cooking instructions

  1. pre-heat the oven to 180c / GM6
  2. put the bacon joint in a large saucepan, add enough cold water to cover & bring to the boil. Drain, then replace with fresh cold water, tucking the carrot, leek trimmings and bay leaf along side.
  3. bring to the boil and skim off any scum that rises to the surface. Add the peppercorns, then cover, reduce the heat and simmer for 1 hour.
  4. 20 minutes before the end of cooking, add the cabbage to the pot.
  5. in the meantime, make the puddings. Mix the flour and suet together and season with salt & pepper. Stir in enough water to form a dough and leave to rest while you make the filling.
  6. fry the leeks and thyme in the butter until soft. Add the cream, grated cheese and mustard powder and stir to combine.
  7. divide the pastry into 4 and roll out into circles. Cut out a quarter slice from each & set aside, then use the rest of the circle to line each buttered pudding mould. Fill with the leek & Lyburn mixture, then use the reserved quarters to cap the top, pinching around the edge to seal.
  8. bake the puddings for 25 – 30 minutes until golden brown.
  9. while the puddings are baking, make the sauce by combining the cream and mustards together and bringing to a gentle simmer. Season with a squeeze of lemon juice and some salt and pepper to taste. The lemon should thicken the sauce nicely, but continue to bubble over a low heat if you would like a thicker consistency.
  10. to serve remove the bacon and cabbage from the pot, (reserve the cooking liquid as it makes a fantastic pea & ham soup!) and slice the meat. Turn out the puddings and present each one with a couple of slices of bacon, a nest of cabbage and the mustard cream drizzled over.

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