Recipe - Mushroom Pudding

8 ounce Selfraising flour
Pinch of salt
3 ounce Suet
1 Small onion, cut or sliced up
1 pound Mushrooms, wiped,
Trimmed and cut or sliced up
4 Rashers streaky bacon,
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 One half hour's, topping up with boiling
water as necessary. Serve with potatoes and a green vegetable.
Posted to MMRecipes Digest V3 #264

Date: Fri, 27 Sep 1996 18:07:10 +0000

From: "ray.watson" ray.watson@ukonline.co.uk