Layered Mushroom and Caramelised Onion Suet Pudding

Serving size: 4
Preparation time: 15 minutes
Cooking time: 3 hours

4 large onions – finely sliced
8 large field mushrooms
150g vegetarian suet
300g self-raising flour
200ml cold water
Fresh herbs and seasoning

Featured in:
December 2011

This pudding is a real show-stopper and can be ‘carved’ at the table at the same time as the turkey. The layered effect really adds an ‘oooh’ moment to the meal!

Slowly caramelise the onions in a deep pan with a couple of teaspoons of sugar – this should take about an hour, but turn them very frequently until they are golden.

Meanwhile bake the mushrooms with plenty of oil and herbs in the oven until they are tender – they could also be turned once or twice.

Make up the suet pastry, roll it out and line a pudding basin, making sure you leave enough pastry for the lid

Begin to layer the pudding; onions in the base, then mushrooms until full. You may have to cut some of the mushrooms to fill the layers, then place the pastry lid on top.

Cover in foil with a pleat in the top of the foil to allow for air to expand and steam for 2 hours – serve with all the trimmings!

Never miss a copy!

Big savings when you take out a subscription.