1 x Chicken
Thyme, onion & lemon
Self raising flour
Salt & pepper
Roast the chicken (after stuffing with herbs, garlic, seasoning, lemon & onion) sprinkle with salt and thyme.
To make the suet pastry mix the suet, flour (2:1 flour:suet) mustard powder & seasoning with just enough water to bring together. Roll out and line pudding dish.
Fry off bacon until golden. Soften leeks in the bacon fat with some butter. High fry porcini to colour then add to leeks with cream and a good dollop of dijon mustard.
And filling to pudding dish and layer of suet pastry on top. Seal edges. Add plastic lid to pudding pot (or otherwise seal completely so waterproof). Place pot in steamer.
Once chicken is roasted, set aside and cover with tin foil. Pour contents into a saucepan, scrape in meaty crispy bits. Skim off fat. Deglaze roasting pan with cup of cider and add to saucepan. Reduce and season to taste.