Main Meal Recipes > Mushroom Pudding

How to make mushroom pudding:
This is a very traditional English dish which as an added bonus is suitable for vegetarians. It is fairly unusual in that it provides a really indulgent vegetarian main course and avoids the ubiquitous tomatoes and onions.


2 cups organic self raising flour
1 cup organic suet (vegetarian if preferred)
black pepper to taste
1 dessertspoon flour (to sprinkle on mushrooms)
a pinch of salt
cold water to mix pastry and 2 tablespoons to put in with mushrooms
a good selection of organic mushrooms
2 tablespoons organic butter
(see measure conversions for more information)


- Mix the flour, suet and salt in a bowl.
- Bind together with cold water, mixing with a knife to make a stiff dough.
- Roll out on a floured board and use to two thirds of the pastry to line a two-pint pudding basin.
- Reserve one third of the pastry to make a lid.
- Pack with mushrooms (sprinkled with 1 dessertspoon flour), salt, pepper and butter.
- Pour 2 tablespoons cold water over mushrooms.
- Cut out a pastry lid and press over the top of mushrooms.
- Flour a clean cloth and place over the top of pudding.
- Tie around rim of basin with string and gather four corners of cloth onto the top of pudding.
- Steam for 1 1/2 - 2 hours.