Mushroom Steamed Pudding (Vegan Recipe)

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Mushroom Steamed Pudding (Vegan Recipe)
This is a luscious recipe that is good to cook for everybody but is useful if you need to cater for a vegetarian or even a vegan. This is one of my own creation.
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. To make the filling:- Chop onion and fry until soft, add mushrooms leaving them in large pieces or whole. Add garlic and carry on frying till mushrooms are soft.
  2. Add the stock cube and tbs of flour, coat the mushrooms in the flour.
  3. Add the alcohol and a little water stirring into the flour to make a sauce.
  4. Add the thyme and also season well.
  5. Remove from the heat.
  6. To make the pastry:- Add the vegetable suet to the flour in a bowl seasoning well and adding the mixed herbs.
  7. Add enough water to bring together into a pastry.
  8. Place on a floured surface and roll out into a circle big enough to cover the length of the sides of the basin.
  9. Cut a wedge out of the circle and put aside.
  10. place the pastry into the basin easing the pastry around the sides and sealing together the ends and the bottom so there are no holes.
  11. Using the wedge of pastry put aside knead it into a ball and roll out to a circle which will cover the top of the basin as a lid.
  12. Fill the pudding basin with the mushroom filling, add more mushrooms (sliced) if necessary to fill the basin to the top.
  13. Wet the pastry round the top of the basin and place the lid of pastry on top seal the sides and top together.
  14. Make a pleat in a sheet of greaseproof paper large enough to cover the top and hang 3/4 down the side. Do the same with a sheet of tin foil and secure with string around the top of the basin. Make a handle with the string or with strips of tin foil so the basin can be lifted into and out of the pan.
  15. Put the basin into the pan of simmering water and fit a tight fitting lid. Leave to steam for 2 1/2 hours, checking regularly that the water is still simmering and that there is plenty of water in the pan. Add hot water if necessary.
  16. Lift the basin out of the pan take off the coverings and insert a knife between the pastry and the basin to loosen it. Place a plate on top of the basin and turn over to release the pudding from the basin.
  17. Serve straight away while hot with potatoes and vegetables.
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