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Wash the leeks, remove the coarse outside leaves and cut off the tops.
Cut into pieces and steam for 25 mins.
Drain on a napkin.
Mix the leeks, breadcrumbs, melted butter, grated cheese, beaten eggs, salt, pepper and nutmeg.
Pour the mixture into a buttered tin, cover with clingwrap and steam for 40 mins.
Turn out and serve hot with a nutmeg flavoured cream sauce.
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