Leek Pudding

I posted this in the British and Recipe forum, butI thought I might get help ove here.
I am trying to make Leek Pudding
Have no idea how it works; some recipes tell you to make a crust and add the leeks inside(a pie) while other reciepes are like this one. Trying to figure out how much Water to add.

Leek Pudding
2 cups (225 g) 8 oz flour
1/4 teaspoon salt
1 teaspoon baking powder
4 oz (100 g) chopped suet
1 lb (450 g) leeks, finely chopped

method
1. Sift the flour, salt and baking powder into a bowl and mix in the suet.

2. Add the leeks, then bind to a sticky dough with cold water.

3. Turn the dough into a greased pudding basin, filling it three-quarters full.

4. Cover and steam for 2 hours.

5. Turn out and serve with a good gravy.
Planning to make this for supper; would appreciate your suggestions;
Thank you, thank you!
Rita

I would start out with about 1/2 to 3/4 cup of water, then add by the tablespoonful as you discover you need more to make sticky dough. It's easier to add more if it's too dry than to take it away.

Have you made this before?

Not that particular recipe, no. But I've made umpteen things where you have to add an unspecified amount of water to a flour mixture, and that's always the best way to go. For what it's worth, the recipe you posted would be a pudding, while others that say to fill a crust with leek filling would really be pies regardless of what their authors chose to title them.

Thank you