Mushroom pudding(english)
Yield: 4 Servings
Ingredients:
- 8 oz Self-raising flour Pinch of salt
- 3 oz Suet
- 1 Small onion sliced
- 1 lb Mushrooms wiped Trimmed and sliced
- 4 Rashers streaky bacon
Instructions:
Chopped Salt and black pepper A little water or stock Mix the flour salt and suet together then add sufficient cold water to form a soft dough. Turn out onto a lightly floured surface and roll out. Use 2/3 of the dough to line a greased 2 pint pudding basin reserving the remaining 1/3 for the lid. Seal any gaps well. Mix the onion mushrooms and bacon together season and put into 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 2 1/2 hour's topping up with boiling water as necessary. Serve with potatoes and a green vegetable.
