Cook the leeks in a little milk and drain them, reserving the milk.
Boil the potatoes until tender, drain, and mash with the reserved milk. Season the potatoes, using plenty of pepper and nutmeg.
Spread the leeks over the bottom of a buttered ovenproof dish. Remove the skin from the black pudding, dice or crumble it, and layer on top of the leeks. Cover with the mashed potatoes, smooth, and fork a pattern on the top, if you wish.
Bake for 35 to 40 minutes at 180°C/350°F/gas mark 4, raising the heat a notch or two for the last 10 minutes to brown the top.
As this is quite a dry dish, you might want to serve some gravy with it.
© 2000 Frances Bissell. All rights reserved.