Wild Mushroom Pudding

Ingredients

For the suet crust pudding

• 225g self-raising flour
• 1 tbsp parsley, chopped
• 115g vegetable suet
• Pinch of salt
• 120ml water

For the filling

• 2 tbsp olive oil
• 4 shallots, chopped
• 2 bay leaves
• 2 cloves garlic, chopped
• 2-3 sprigs fresh thyme
• 285g wild mushrooms (if using dried, halve quantity and soak in warm water for 1 hour)
• 120ml vegetarian red wine
• Freshly ground black pepper

Method

1. First prepare the filling. Heat the oil and add the shallots, cook for a few minutes then add the bay leaves and continue cooking over a low heat for 5 minutes. Add the garlic, thyme and mushrooms, cook gently and stir in the wine.
2. Bring to the boil, then simmer gently for 15 minutes. Season.
3. Now make the pastry: Mix the flour, parsley, suet and salt. Add the water and mix with a fork to make a dough. Knead and roll out to a circle to line a greased 2 pint/1.2 litre pudding basin.
4. Cut off a quarter of the pastry and reserve for the lid. Line the dish with the remaining pastry. Dampen the edges with water.
5. Fill with the prepared mushroom mixture, and roll out the remaining pastry to form a lid. Press the edges together to seal. Cover with greased foil and tie with string.
6. Steam for about 1½ hours.
7. Serve with potatoes, crisp mange-tout and carrots.