Directions

1. In a large pan, melt the butter, then add very finely chopped leeks and fry off until cooked but not browned.  Approx 5 minutes

2. Meanwhile add all the other ingredients APART from the suet to a large bowl and mix well

3. Add to the hot pan and fry off until cooked, NOT browned, but basically NO pink meat - approx 5 minutes

4. ~~~~~~~~~~~~

   If your're making picture No2, this is super quick now, just add the suet, mix through and cook until all the meat is cooked & then move straight on to making the gravy - remove the meat from the pan and then use the same pan, it'll add great flavour to the gravy

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5. Back to Picture 1.  Allow to cool whilst you prepare the ramekins

6. You need enough greaseproof paper to line the ramekin, hold the mixture and tie some string around the top - please refer to picture.

7. Now mix the suet through the cooked meat mixture & stir through well

8. Fill each ramekin equally & pat in gently, like a sandcastle

9. Scrunch the residue greaseproof paper together & twist a bit.  Tie some string at the base of this paper - please refer to picture 

10. Cover with a piece of greaseproof paper.  Put an elastic band to hold this in place.  Tie around the edge of this paper also with string to secure it in place.  Take this elastic band off now and repeat on each ramekin - please refer to picture

11. Place the ramekins into a large lidded saucepan and fill the pan half to two-thirds of the way up the ramekins with boiling water

12. Put a damp tea towel over the top, completely covering all the ramekins. It's ok if the towel drapes into the water - this keeps control of the bubbles

13. Cover with the lid, bring to a boil and simmer gently for one hour
14. Keep an eye on the water, so that it doesn't boil dry and that it doesn't bubble over the height of the bowl either
15. I set 1 alarm for 60 minutes and another alarm for every 15 minutes to check the water level
16. Once cooked, you can leave them to cool in the pan, or pull them out of the pan and allow to rest for 5 minutes, before turning out onto a plate and gently peel off the greaseproof paper

17. This pudding heats up really well in the microwave for about 20 - 30 seconds

The Gravy

1. Remove the meat from the pan and use this pan to make the gravy.  It'll add great flavour.  Melt the butter, then add the sliced leeks and fry off until cooked but not browned. Approx 5 minutes

2. Add to the pan water & stock cubes & bring to boil

3. Once boiling, in a separate cup add the arrowroot & add enough water so you can mix to a runny paste

4. Quickly stir into the stock, keep stirring until the gravy is thick and glossy *

5. * Note to chef - We all like our gravy different thickness.  If this isn't thick enough for you, then, like before mix a little Arrowroot with water & repeat.  Bare in mind the carbs of arrowroot are 84.75 / 100g.  So for the 15g of arrowroot in this recipe, that's 2.1 carbs per portion of gravy

6. I served mine with cauliflower & swede mash.  Enjoy :-)