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Recipe: Christmas Mushroom Pudding

These mushroom puddings are great for anyone who is a vegetarian at Christmas. They are packed full of flavour and go great with all the traditional accompaniments. Remember these don't have to be eaten just at Christmas time!


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 tbsp fresh coriander, chopped
2 tbsp fresh thyme, chopped
½ tsp Chinese five spice powder
Salt and pepper
5 cloves

Cooking Method

Serves 2

You will need:
Large saucepan
Greaseproof paper

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

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

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.

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.

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.

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.

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

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.

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.

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.

2. Carefully lower this into the boiling water.

3. Allow to simmer for about 2 hours.

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