Mushroom Pudding

This classic British Mushroom Pudding is a hearty, savory dish rather than a sweet dessert. Encased in a rich suet pastry crust, the filling features earthy mushrooms, savory streaky bacon, and aromatic onions, all steamed together for hours until tender. The dough becomes golden and flaky, while the filling remains moist and flavorful. It is a traditional comfort food perfect for a Sunday roast or a cozy winter dinner. Serve hot with mashed potatoes and green vegetables for a complete meal.

Cooking Method: Steaming

Cuisine: British

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 598.0

Description

This classic British Mushroom Pudding is a hearty, savory dish rather than a sweet dessert. Encased in a rich suet pastry crust, the filling features earthy mushrooms, savory streaky bacon, and aromatic onions, all steamed together for hours until tender. The dough becomes golden and flaky, while the filling remains moist and flavorful. It is a traditional comfort food perfect for a Sunday roast or a cozy winter dinner. Serve hot with mashed potatoes and green vegetables for a complete meal.

Ingredients

8 oz Self-raising flour
3 oz Suet
1 small Onion, sliced
1 lb Mushrooms, wiped, trimmed and sliced
4 slices Streaky bacon, chopped
1 pinch Salt
1 pinch Black pepper
2 tbsp Water or stock

Directions

1
Mix the self-raising flour, suet, and salt together in a large bowl.
2
Add sufficient cold water to form a soft, manageable dough.
3
Turn the dough out onto a lightly floured surface and roll it out gently.
4
Use two-thirds of the dough to line a greased 2-pint pudding basin, reserving the remaining one-third for the lid.
5
Seal any gaps in the pastry lining well.
6
Mix the sliced onion, sliced mushrooms, and chopped bacon together in a separate bowl.
7
Season the filling mixture with salt and black pepper.
8
Place the filling into the center of the lined pudding basin, adding a little stock or water.
9
Roll out the remaining dough to create a lid.
10
Place the dough lid over the filling, pressing the edges firmly together to seal with a little water.
11
Tie a circle of greaseproof paper over the basin and cover securely with kitchen foil.
12
Place the basin on a stand in a large saucepan.
13
Pour boiling water into the saucepan until it comes about halfway up the side of the basin.
14
Cover the saucepan and boil gently for 2 to 2.5 hours, topping up with boiling water as necessary.
15
Remove from heat and let stand for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 598.0kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 26.0mg2%
Total Carbohydrate 158.0g53%
Dietary Fiber 7.4g30%
Sugars 148.0g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the water in the saucepan is boiling before placing the basin inside to prevent the pastry from becoming soggy.

Keep the water level maintained during cooking by adding more boiling water as needed to prevent the basin from drying out or boiling over.

For a vegetarian version, omit the bacon and use vegetable stock in the filling.

Traditional suet can be replaced with vegetarian suet alternatives if desired.

Serve immediately while hot, traditionally accompanied by mashed potatoes and a green vegetable like peas or broccoli.

Handle the hot basin with care when removing it from the saucepan.

Keywords: mushroom, pudding, suet, steamed, bacon, onion, british, main course, pastry, comfort food, vegetarian option, traditional, dinner, filling, crust, herbs, stock, vegetarian, meat, potatoes

Read it online: https://www.chefs-mate.com/recipe/mushroom-puddingenglish/