Many classic dishes, like suet pudding, can be adapted into low-carbon alternatives using a pulse or meat-alternative and seasonal vegetables. Instead of using pastry, we have used potatoes to make gnocchi which forms the pudding case. It gives a lighter texture and a crisp, golden shell, as well as making it lower in fat. One serving of the pudding gives you nearly a quarter of your daily iron and vitamin A intake, as well as a third of your vitamin B12. It also makes a fantastic centrepiece to share at your family dinner.
Ingredients
For the case
- 1.4 kg Maris Piper potatoes
- 300g plain 00 pasta flour
- 1 tsp xanthan gum
- 1 tbsp fine salt
- ½ tbsp ground nutmeg
- 1 large free-range egg
For the filling
- 2 tbsp rapeseed oil
- 1 red onion, chopped
- 1 bay leaf
- 1 sprig rosemary
- 125g Portobello mushrooms, roughly chopped
- 125g oyster mushrooms, torn
- 60g Quorn mince
- 120g winter squash, chopped into 1/2cm cubes
- 240g cooked green lentils, from a can or carton, drained weight
- 300ml vegetable stock
- 1 tbsp salt
- 150ml Guinness
- 1 tbsp Marmite
- 1 tbsp triple concentrate tomato purée
- 1 tbsp potato starch
Method
- Preheat the oven 180°C / fan 160°C / gas mark 4.
- To make the pudding case: Fill a large saucepan ¾ full with water and bring to the boil. Add a pinch of salt and boil the potatoes for 25 minutes, or until they can be pierced easily with a knife all the way through.
- While the potatoes are still hot, drain them off and place them in a bowl. Mash them thoroughly with a potato masher or by using a ricer. Leave to cool at room temperature.
- Add the flour, xanthan gum, salt and nutmeg to the mash. Make a well in the centre and add the egg. Combine using your hands until it forms an even dough. If it feels too wet or sticky, add 1 tbsp more flour.
- Create the case by adding the gnocchi dough inside a 20cm x 10cm deep greased pudding tin. Set enough dough aside to cover the top of the pudding once it has been filled later. Place the basin and spare dough in the fridge.
- To make the filling: In a large saucepan, heat the rapeseed oil and fry the onion, bay leaf and rosemary for 5 minutes over a low heat. Add the Portobello mushrooms and oyster mushrooms together with the Quorn mince, chopped squash, lentils and salt. Cook for a further 10 minutes.
- Add the vegetable stock, Guinness, marmite and tomato purée and cook on a medium heat for 5-8 minutes. Add the potato starch using a sieve and keep stirring on a low heat for 5 minutes until well combined and creamy. Remove the bay leaf and rosemary, and set the filling aside.
- To finish the pudding: Remove the basin from the fridge and add the filling, now close the pudding with the leftover gnocchi dough sealing the edges well.
- Place in the oven for 1 hour and 30 minutes, until the pudding is golden. Leave it to cool at room temperature before removing from the basin.
