Mushroom Puddings (V)
A tasty vegetarian alternative to the Steak and Kidney Puddings .
1 tbsp olive oil, plus extra for greasing
250g chesnut mushrooms, roughly sliced
4 clove garlic, crushed
1 tbsp tomato purée
300ml good vegetable stock, or red wine if preferred
1-2 tsp light muscavado sugar
For the suet crust:
150g self-raising flour
75g Atora Light Shredded Vegetable Suet
Frying Pan
Steamer
Foil Pudding Dishes
String
Rolling Pin
Pastry Board
Lightly grease 2 x 300ml pudding basins with a little oil and set aside.
Heat the olive oil in a large frying pan and add the mushrooms. Fry for 3-4 minutes, stirring often, until they start to turn golden.
Add the garlic and cook for another minute. Stir in the tomato purée and season well. Add muscavado sugar a little at a time and taste. Add more sugar if the sauce is too acidic.
Bring to the boil then reduce the heat and simmer for 5 minutes. Check and adjust the seasoning if necessary, then remove from the heat and allow to cool.
To make the pastry,
Sift the flour and a good pinch of salt into a bowl.
Stir in the suet, add 100-150ml cold water a little at a time and mix to a stiff dough using a rounded knife.
Reserve a quarter of the dough.
Cut the rest of the dough in half.
On a floured surface, roll each piece into a circle large enough to line each pudding basin, leaving a little overhang.
Once the basins are lined, spoon in the cooled mushroom filling and pour a little of the veg stock until 3/4 of the way up the tin.
Cut the reserved pastry in half and roll out each half into a circle to cover the tops of the puddings.
Brush the edges with a little water and lay over the filling, pressing the dampened edges onto the overhanging pastry to seal. Trim away any excess.
fold a few pleats into a piece of oiled kitchen foil, cover the puddings and secure with string.
Place the puddings in a steamer and steam for 45 minutes-1 hour.
Run a round-bladed knife around the edge of the puddings before turning out.