Mushroom Pudding

450g (1lb) Mushrooms, wiped, Trimmed and sliced
225g (8oz) Self-raising flour
85g (3oz) Suet
4 Rashers streaky bacon, Chopped
1 Small onion, sliced
Pinch of salt
Salt and black pepper
A little water or stock

Sift flour and salt into a bowl.
Stir in suet and mix to a fairly soft dough with cold water.
Turn out on to a floured surface.
Lightly knead until smooth.
Roll out two-thirds of pastry into a round and use to line a well-greased 2-pint pudding basin.
Mix the onion, mushrooms and bacon together, seasoning, and place in 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 2½ hours, topping up with boiling water as necessary.
Serve with potatoes and a green vegetable.
Serves 4

VegetableRecipes

Mushroom Pudding

Vegetable
Recipes