Mushroom Suet Pudding


Prep time: 
30 minutes


Vegetarian mushroom suet pudding


  • 400g mushrooms, chunky variety, chopped
  • 1 large onion, finely chopped
  • 2 cloves of garlic, crushed
  • 2 tablespoon fresh thyme leaves
  • 1 tablespoon tomato puree
  • 300g self-raising flour
  • 100g vegetable suet


Fry the onion in some olive oil, till soft, add the chopped mushrooms and garlic cook till soft. Add tomato puree and 1 tablespoon of the thyme and stir through. Season to taste. Leave to cool. To make the suet crust, mix together the flour, suet, the rest of the thyme and some seasoning. Add enough cold water to make a firm dough. Roll out into a circle, large enough to fit in the pudding bowl. Cut out one quarter for the lid. Butter the pudding bowl and line with the suet crust. Add the filling. Make a circle to cover the top with the reserved piece of crust. Moisten the edge and press to seal. Cover the bowl with a lid or foil (secure with some string). Put a stand or plate in the bottom of the pot and cover with water. Stand the pudding on top, cover tightly and steam for 1.5 hours till crust is cooked. Check the water level regularly, don't allow the pot to dry out. Serve immediately with buttery mashed potato.


You will need a litre pudding bowl and a pot large enough to steam the pudding.

Photo Credit: Jonny Hughes @jonny2love
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