Leek and Gorgonzola Pudding
2lbs leeks Oil 2-3 cloves garlic black pepper 1-4 pint white wine 4 oz gorgonzola
12oz plain flour 2 tsps baking powder 6 oz vegetable suet
LimoncelloI've been driving through Italy and finally spent 10 days in Sicily. This comes from a Friend, Emad, with whom I stayed in Siena Sunday before last. Limoncello Take the skin...
Wash leeks well and cut into 1 inch chunks. Saute slowly in a little oil with the crushed garlic. Cut cheese into chunks, add to leeks when they are slightly softened. Season with pepper only.
Combine flour, baking powder and suet with a pinch of salt, adding enough water to form a soft dough. Roll out to line a greased 1.5 pint basin, reserving some for the top.
Fill the pastry lined basin with the leek and cheese mixture, pour in the wine, put the top on and seal the pastry. Sprinkle a little water on top. Put a piece of cling film with a pleat in over the top of the basin. Microwave at 300W (low setting) for about 15-20 minutes.
Serve with grilled mushrooms and tomatoes or cranberry sauce.
Serves 4 people immediately. Once it's gone cold it's horrible, so plan to eat it all at once.
Good with blue stilton too. -- Save the earth. It's the only planet with chocolate. Steph Peters, Manchester, England
