Mushroom suet pudding.


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Vegetarian mushroom suet pudding.


400 g
mushrooms (chunky variety, chopped)
large onion (finely chopped)
2 clv
garlic (crushed)
2 T
fresh thyme leaves
1 T
tomato puree
300 g
self raising flour
100 g
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, dont allow the pot to dry out. Serve immediately with buttery mashed potato.


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