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Christmas Mushroom Pudding

Category: Starters

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00



150g Self Raising Flour

75g Vegetarian/Vegetable Suet

1 tbsp dried coriander

1 tsp salt

½ tsp mustard powder

2 tbsp margarine/butter for greasing

Mushroom Filling

1 onion, small diced

2 cloves garlic, minced

1 stick celery, finely diced

100g wild mushrooms (chestnut mushrooms work well too), roughly chopped

100g chestnuts, roughly chopped

1 tbsp panko breadcrumbs

1 tbsp margarine or buttter

1 tbsp plain flour

100ml vegetable stock

50ml red wine

2 tbspz fresh coriander, chopped

2 tbsp fresh thyme, chopped

½ tsp Chinese five spice powder

Salt and pepper

5 cloves

Cooking Method

Step 1

1. Fry the onion in the margarine/butter with the cloves over a low heat until soft.

Step 2

2. Add the garlic, celery and mushrooms and continue frying until soft.

Step 3

3. Remove the cloves and then add the flour and stir until absorbed and cook on a low heat stirring until the flour has been cooked out (changed colour). Remove from the heat and slowly and evenly add the red wine and then the stock. Make sure that you are constantly stirring the mixture as you add the liquid to ensure that is absorbs evenly.

Step 4

4. Place back over a low heat and cook for a further minute, then add the chopped chestnuts, panko breadcrumbs, five spice power and herbs. Season to taste with salt and pepper and set the mixture aside.

Step 5

For the pastry crust: 1. Fill a pan, which is big enough to fit the pudding bowls in, with water until it reaches ¾ of the way up the side of the bowls. Put this on to boil.

Step 6

2. Mix together all of the ingredients for the pastry together in a bowl. Slowly add enough water to make a dough, you will need about 200ml water. Make sure you add this slowly.

Step 7

3. Separate one quarter of the dough as this will be for the lids and cover with a damp cloth.

Step 8

4. Grease the inside of the bowls with margarine/butter Divide the remaining mixture in half and roll out into large discs big enough to fill the pudding bowls with a small amount over the edge off the bowls.

Step 9

5. Divide the mushroom mix between the two bowls. Divide the remaining pastry in two and roll out to make lids. Wet the pastry, which overlaps the top of the bowls, and press the lids firmly onto the bowls. Trim off the excess pastry.

Step 10

To Cook: 1. Grease a piece of foil and place on top of the pudding. Than cover with greaseproof paper tying a piece of string around to securely fix it to the bowl. Trim the paper.

Step 11

2. Carefully lower this into the boiling water.

Step 12

3. Allow to simmer for about 2 hours.

Step 13

4. Allow to rest for about 10 minutes before turning out the pudding. Be careful when removing the foil and greaseproof paper.

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