When it's chilly...

Not much beats a steamed pudding.

4 oz self raising flour
2oz suet
water to bind

2 skinless boned chicken thighs, chopped
2 flat mushrooms, sliced
about four inches of sliced leek
a little thyme, fresh is best but dried will do
5fl oz dry cider
pepper and salt
flour for dusting the chicken

Make the pastry.
Line a 1pt greased pudding basin with three quarters of the pastry.

Toss chicken in flour.
Then place alternate layers of meat and veg in pastry lined basin.
Add thyme and seasoning.
Pour over cider.

Roll out remaining dough.
Wet the rim of the pudding then place pastry lid on top.
Cover very well with foil.

Place in large pan with enough boiling water to come three quarters of way up basin.
Cover.
Cook for a couple of hours or more. Wont harm if you leave it for a long time. But don't forget to top up with more boiling water.

Serve with plain boiled buttered potatoes and peas.

Honest simple heartwarming food.
I love it.

Tomorrow I will use the rest of the cider in a sausage casserole.