Mushroom pudding(english)

Yield: 4 Servings

Measure Ingredient
8 ounces Self-raising flour
\N \N Pinch of salt
3 ounces Suet
1 \N Small onion,sliced
1 pounds Mushrooms, wiped,
\N \N Trimmed and sliced
4 \N Rashers streaky bacon,
\N \N Chopped
\N \N Salt and black pepper
\N \N A little water or stock

Mix the flour, salt and suet together then add sufficient cold water to form a soft dough. Turn out onto a lightly floured surface and roll out. Use ⅔ of the dough to line a greased 2 pint pudding basin, reserving the remaining ⅓ for the lid. Seal any gaps well.

Mix the onion, mushrooms and bacon together, season, and put into the centre of the pudding, adding a little stock or water. Add the dough lid, pressing the edges firmly together and sealing with a little water. Tie a circle of greaseproof paper over the basin and cover securely with kitchen foil. Place on a stand in a saucepan, and pour round sufficient boiling water to come about half way up the basin. Cover and boil for 2 to 2½ hour's, topping up with boiling water as necessary. Serve with potatoes and a green vegetable.

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