Title: Mushroom Pudding(English)
Categories: Puddings, English
Yield: 4 Servings
8 oz Self-raising flour
Pinch of salt
3 oz Suet
1 Small onion,sliced
1 lb Mushrooms, wiped,
Trimmed and sliced
4 Rashers streaky bacon,
Chopped
Salt and black pepper
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 2/3 of the dough to line a greased 2 pint pudding
basin, reserving the remaining 1/3 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 2 1/2 hour's, topping up with
boiling water as necessary. Serve with potatoes and a green
vegetable.
