Posted by Spottygiraffe.
Serves 4.
300g shallots, quartered
4 cloves garlic
500g chestnut shrooms
250g cooked chestnuts
125g prunes, chopped
2 tbsp fresh sage, chopped (or 1 tbsp dried)
150ml sherry
1tbsp veg bouillon
150ml boiling water (or omit the sherry and use 300ml water)
Suet crust:
300g self-raising flour (or use any flour and add extra baking powder)
1 1/2 tsp baking powder
12 tsp salt
150g veg suet
125ml water or soya milk to mix
Fry shallots until browning then add the garlic, shrooms, 1/2 the chestnuts, prunes, sage, sherry & bouillon. Mash the other 1/2 chestnuts with boiling water and add. Season.
Boil large pan of water. Grease 850ml pudding basin.
Sift flour, baking powder & salt into bowl. Add suet. Use knife to mix to a soft dough with water/milk. Make ball, knead lightly, divide into 3. Roll out 2/3 and line pudding bowl with it, roll out 1/3 to form lid.
Use slotted spoon to place shroom mixture into pastry-lined bowl. Reserve liquid to serve as gravy. Pack down shroom mix and fold excess pastry sides over the top. Damp with water/milk and add pastry lid. Pinch together to seal.
Cover with greaseproof paper and 2 layers of foil. Tie with string and lower into boiling water. Cover and simmer for 1 12 hours, topping up water if it evaporates -should reach halfway up pudding basin. (There are some videos on YouTube that show how to wrap and tie a steamed pud).
Serves 4.
300g shallots, quartered
4 cloves garlic
500g chestnut shrooms
250g cooked chestnuts
125g prunes, chopped
2 tbsp fresh sage, chopped (or 1 tbsp dried)
150ml sherry
1tbsp veg bouillon
150ml boiling water (or omit the sherry and use 300ml water)
Suet crust:
300g self-raising flour (or use any flour and add extra baking powder)
1 1/2 tsp baking powder
12 tsp salt
150g veg suet
125ml water or soya milk to mix
Fry shallots until browning then add the garlic, shrooms, 1/2 the chestnuts, prunes, sage, sherry & bouillon. Mash the other 1/2 chestnuts with boiling water and add. Season.
Boil large pan of water. Grease 850ml pudding basin.
Sift flour, baking powder & salt into bowl. Add suet. Use knife to mix to a soft dough with water/milk. Make ball, knead lightly, divide into 3. Roll out 2/3 and line pudding bowl with it, roll out 1/3 to form lid.
Use slotted spoon to place shroom mixture into pastry-lined bowl. Reserve liquid to serve as gravy. Pack down shroom mix and fold excess pastry sides over the top. Damp with water/milk and add pastry lid. Pinch together to seal.
Cover with greaseproof paper and 2 layers of foil. Tie with string and lower into boiling water. Cover and simmer for 1 12 hours, topping up water if it evaporates -should reach halfway up pudding basin. (There are some videos on YouTube that show how to wrap and tie a steamed pud).
going to cook it tomorrow for friends.
