Pulled ham and leek pudding in a suet crust

[Barmaid]

We went out just before Christmas for lunch and had the above in a pub. The FH loved it. I've no problem with making the suet crust, but can anyone suggest a nice recipe so I can try and recreate this please?

I will be ordering my shopping tomorrow and I'd like to make it for him to cheer him up. My biggest concern is making it moist enough (I do have a whole load of ham stock in the freezer).

[ethandron]

i've always found that making a lovely white sauce (if that's what's needed here) with bisquick is successful. haven't got a recipe for exactly what you want but i'd think if you gently fried the leeks, added the bits of ham and stirred it into a tasty savoury white sauce perhaps with a bit of alcohol in, you couldn't go wrong.

[boxtops]

Why is it "pulled" ham - do you pull it off the bone?

[ethandron]

it's shredded really. a bit like a menu calling something 'pan fried' - is there any other way to fry than in a pan???

[EcclesCake]

I would make a veloute with a good glug of cider, add some sweated leeks, ham and tarragon (dried OK) and seasoning.

A very similar pud is served at Heston Blumenthal's Hinds Head pub in Bray.