Ingredients
For the suet crust pudding
- 225g self-raising flour
- 1 tbsp parsley chopped
- 115g vegetable suet
- Pinch 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
- 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.
- Bring to the boil, then simmer gently for 15 minutes. Season.
- 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.
- Cut off a quarter of the pastry and reserve for the lid. Line the dish with the remaining pastry. Dampen the edges with water.
- 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.
- Steam for about 1½ hours. Serve with potatoes, crisp mange-tout and carrots.
