Richard Corrigan has a novel way of dealing with those leftovers.


  • suet pastry:
  • 300 g self raising flour (sieved)
  • 150 g suet (shaved or very finely minced)
  • 1 tblsp baking powder (sieved)
  • 140 ml cold water
  • filling:
  • left over turkey and ham (cut into chunks)
  • 25 g butter
  • 25 g flour
  • 600 ml stock
  • 100 ml cream
  • 1 leek cut into ½ cm rounds
  • bunch of tarragon (chopped)


  • To make the suet pastry:
  • Sieve the flour and baking powder into a bowl rub the suet into the flour mixture.
  • Make a well in the centre and pour in the water mix with a knife until all the water is worked into flour. Knead the pastry and cut about a third and leave to one side.
  • Roll the larger piece out to fit the pudding bowl.
  • Grease the inside of the pudding bowl and line with the pastry. With the other piece knead and roll out and cut to fit the top of the bowl.
  • To make the filling:
  • Melt the butter, add the flour bring to a paste, remove from the heat and add the liquid. Stir continuously to remove any lumps. Return the heat, stirring continually to ensure there are no lumps.
  • Add the turkey, ham, cream, leek and tarragon heat through. Pour the heated meat and vegetable sauce into the lined pudding bowl don’t fill to the top.
  • Cover with the piece of pastry for the top of the bowl. Seal the two pieces of pastry together with some water.
  • Cut a disk of greaseproof paper out and brush with some oil or butter, place on top of the pastry.
  • Place a doubled over piece of tin foil on to of the greaseproof paper and tie with string. Put the pudding bowl into a saucepan and fill ½ way with water and bring to the boil, keep the pot boiling for one and a half hours. Top up the water as necessary.
  • Remove the sting, tinfoil and parchment from the pudding bowl. Turn the bowl upside down and slide the pudding out.
  • Serve immediately.

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