GUINNESS AND MUSHROOM VEGAN SUET PUDDING

This is a game changer, deep rich full flavours from the braised mushrooms in Guinness and a vegetable mushroom stock stuffed in to a steamed pudding that delivers anhearty filling and most satisfying dish that’s great for all food lovers, there is not a overwhelming mushroom flavour but a marriage of stout and stock that the suet pudding soaks up ensuring every mouthful is a delicious as the last.

Ingredients 

(Serves 4)

Stout Pudding Filling and Gravy

6 cep mushrooms sliced whole

8 chestnut mushrooms quartered
4 portobello mushrooms finely chopped

50ml olive oil

1 onion finely diced

3 cloves garlic chopped

1 courgette diced

1 tsp fresh thyme

1 tbsp fresh parsley 

Himalayan sea salt

Fresh ground black pepper

1 can Guinness 

500ml thick mushroom

Recipe below...

1 dash Worcestershire or mushroom ketchup

Vegetable Suet Pudding

100g vegetable suet

200g self raising flour

1 pinch sea salt

1 pinch white pepper

1/4 tsp paprika

1/2 tsp dried thyme

150ml + water

Mushroom Vegetable Stock

1 glug olive oil

1 onion diced

1 carrot diced

2 cloves garlic diced

1 leek chopped

1 rib celery diced

4 dried mushrooms soaked in 500ml boiling water

6 whole black peppercorns 

1 sprig fresh thyme

Himalayan sea salt 

To make the awesome mushroom stock place all the diced vegetables and peppercorns in the olive oil and gently soften for ten minutes, add the mushrooms and their liquid, the thyme and approx 500ml water, bring to a gentle simmer for 15 minutes, take off the heat and leave to rest for 30 minutes.  Strain, add back the garlic, onion, half the mushrooms and a little of the diced vegetables, blitz to a smooth sauce.  Season to taste with salt and pepper as needed, for a thicker more robust stock add back and blitz more of the vegetables.

Next make the suet pastry, mix all the ingredients together add the water, add a little more if needed to bring the mix to a soft dough ball.  Cut off one third, this is for the pudding lid, roll out to the diameter of the pudding bowl.  Leave to pastry rest while you make the filling.

Heat the oil, gently soften the onion, garlic, finely chopped portobello mushrooms and courgettes add the stout and simmer to reduce a little, then add the mushroom vegetable stock, Worcestershire, thyme, parsley, salt and pepper, leave to cool.  

In a separate pan add some olive oil and quickly sear the cep and chestnut mushrooms for 30 seconds only, remove from the heat.

To assemble the pudding press the pastry ball into your large pudding bowl rising the pastry all the way up the sides to line the pudding bowl, alternatively you can roll the pastry out and line the pudding basin.

Layer in some of the filling then fill the center with the whole cep slices and chestnut mushrooms, spoon the rest of the filling around the sides with extra gravy until full.  The left over filling that you cannot fit in the pudding is to be used as a gravy for pouring over the steamed pudding when served.  Wet the rim of the pastry and pop on the lid pressing down to seal.

Pop on a wax baking paper disc on the top of the pudding, then cover with tin foil.  Place on a trivet in a deep saucepan, fill the pan with water three quarters of the way up the pudding bowl, bring the pan to a gentle simmer and pop on the lid.  Steam for 60 minutes, leave to rest for 10 minutes in the pan before serving.  Enjoy with gorgeous roast potatoes, savoy cabbage and lots of the left of filling gravy.