Veggie-Recipe.com

Mushroom & Chestnut Pudding

Ingredients

For the Sauce
15g / 0.5oz butter
1 tablespoon olive oil
1 onion, sliced thinly
1 tablespoon plain flour
300ml / 0.5pt vegetable stock
5 tablespoons red wine or port
1 teaspoon Dijon mustard
1 teaspoon tomato puree
salt and pepper

For the Pastry
300g / 10oz self-raising flour
0.5 teaspoon salt
150g / 5oz vegetable suet
2 tablespoons chopped rosemary
200ml / 7 fl oz water

For the Filling
150g / 5oz mixed chopped mushrooms; chestnut, flat etc
200g / 7oz whole peeled chestnuts, either vacuum packed or dried soaked until soft

Method

Heat the butter and oil and lightly fry the onions for about 5 minutes. Thoroughly stir in the flour and then mix in stock, wine, tomato puree and mustard, season with salt and pepper. Bring to the boil and then take off the heat.

Pastry
Mix together the flour, salt, suet and rosemary. Gradually add water to make a soft but not sticky dough. Knead lightly then roll out to about 12 inches across, cut out a quarter of this and put aside.

Place the three quarters section into a 2.25pt pudding bowl and line, sealing the edges together.

Add the sauce, mushrooms and chestnuts in layers, finishing with a layer of sauce.

Pat the remaining quarter of pastry into a circle, dampen the edges with a little water and seal on as a lid.

Lightly oil a piece of tin foil and place on as a lid, but allow a little gap above, tie in place with string.

Place in your slow cooker. Then add boiling water into the slow cooker so that is comes halfway up the pudding bowl. Cover and cook for 5-6 hours.