I’ve made a conscious effort to try whenever possible to make our dishes at the Rosehill Theatre Restaurant Gluten free, it really isn’t as difficult as you’d imagine, this recipe is reasonably simple, with just a few ingredients, you can if you want add other things to it, mushrooms, peppers etc 

This recipe is absolutely delicious and will satisfy even the most staunch meat eaters amongst us, and with the added bonus of being gluten free and vegetarian 

This recipe will make 4 puddings 


225g of sliced washed leeks 

225g of gluten free self raising flour 

A good pinch of salt 

100g of vegetarian suet

200g of Good extra matured Cumbrian cheddar, grated 

150ml of water 

Ground black pepper 


1. Blanch the leeks in boiling salted water for 1 minute, drain and allow to cool 

2. In a bowl, sift the flour and salt, mix in the suet, a good pinch of pepper and 3/4 of the grated cheese 

3. Add the cool leeks and enough cold water to form a soft dough, don’t over work the dough 

4. Lightly flour and butter one large, or four smaller pudding basins 

5. Fill each basin half full with the mixture, place more grated cheese in the centre, and top with more mixture 

6. Press down gently and cover your basins with pleated buttered foil, and secure 

7. Steam for 1 3/4 hours, the pudding should be firm to the touch 

8. You can serve these puddings as they are or with a unctuous cheese sauce with a touch of added English mustard 

Happy cooking 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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