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Well folks I'm not sure we'll have an oven to use for xmas dinner, so has anyone tried any tasty steamed veggie puds recipes? I think we'll be steaming, boiling and microwaving this xmas!

Our (sweet) xmas pudd is steaming away as I type - very nice it smells too.

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Manda.

"Wouldn't it be nice
For maybe an hour
To not have a care."

Are you meaning a savoury vegetable pudding ie like a steak and kidney pud but without the steak (or kidney!)? Or do you mean a christmas pudding without any suet in it?

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Which one are you and is it how you want to be?

Yeah Alison, like steak & kidney but without the meat! Lol! At present we've no oven only a microwave and two hotplates to cook xmas dinner in/on.

We'd use Atora veggie suet for the pastry. We also used that in our xmas puds which finished steaming yesterday.

I wondered if anyone had a recipe for a steamed suet pudding for veggies, I vaguely remember seeing a mushroom-based recipe some years ago but can't find it again.

__________________
Manda.

"Wouldn't it be nice
For maybe an hour
To not have a care."

Wild Mushroom Pudding

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Ingredients

For the suet crust pastry:

8oz/225g self-raising flour
1tbsp chopped parsley
4oz vegetable suet
pinch of salt
4floz/120ml water

For the filling:

2 tbsp olive oil
4 shallots, chopped
2 bay leaves
2 cloves garlic, chopped
2-3 sprigs fresh thyme
10oz of assorted wild mushrooms (if using dried, halve quantity and soak in warm water for 1 hour)
4floz/120ml vegetarian red wine
freshly ground black pepper

Method

1. First prepare the filling. Heat the oil and add the shallots, cook for a few minutes then add the bay leaves and continue cooking over a low heat for 5 minutes. Add the garlic, thyme and mushrooms, cook gently and stir in the wine.

2. Bring to the boil, then simmer gently for 15 minutes. Season

3. Now make the pastry: Mix the flour, parsley, suet and salt. Add the water and mix with a fork to make a dough. Knead and roll out to a circle to line a greased 2 pint/1.2 litre pudding basin.

4. Cut off a quarter of the pastry and reserve for the lid. Line the dish with the remaining pastry. Dampen the edges with water.

5. Fill with the prepared mushroom mixture, and roll out the remaining pastry to form a lid. Press the edges together to seal. Cover with greased foil and tie with string.

6. Steam for about 1½ hours. Serve with potatoes, crisp mange-tout and carrots




That the sort of thing you mean SBP? Found on the Vegetarian Society website:
http://www.vegsoc.org/cordonvert/rec...ifferent5.html

__________________
Sarah

“Tell me one last thing,” said Harry. “Is this real? Or has this been happening inside my head?”
“Of course it is happening inside your head, Harry, but why on earth should that mean that it is not real?”

I would think you could make this with any savoury filling. The main ingredient is your atora veg suet pastry. Roll out and line the pud basin and save a bit for the lid. I would be tempted to use a filing similar to my (popular with veggies and carnivores) cheese and lentil bake. Fried onions/shallots, pre-cooked red lentils - cook them till fairly dry in a veg stock, strong cheddar, chopped fresh sage, lightly fried mushroom slices (in garlic butter for preference.) Stir all together with 2 beaten eggs - this makes the contents set slightly on cooking. Stops the middle slurping out when you slice into it. Fill the pud with it when cooled and then add the lid. Steam for a couple of hours. You have the pulse and dairy and egg proteins - triple whammy! Serve with veg gravy. Wish it was lunchtime.

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Updated November 30th - Mr Stinky's Excellent Adventure (and a Christmas Cake)

Thanks you two.
I like the sound of your recipe sarwiz. Gotta have a savoury recipe that will taste good with gravy. Can't imagine no roasties though! Sob!

Here's a couple I found:

Mushroom and Onion Suet Pudding
Pastry :
150gms. veg suet
300gms selfraising flour
Pinch of salt
200ml.water

Mix together & roll out approx. 5mm. thick.
Place basin on dough & cut the lid. Take the rest & line the basin, overlap the edge.

Take 2 middle-sized red onions, fry gently until soft increase the heat & sprinkle a little brown sugar on, fry until brown. Let cool.
Fry large steak mushrooms in a little butter until soft.

Build the pudding: layer onions & mushrooms, add thyme into the onions.
Place lid on & seal.

Cover with foil (put a crease in the foil to allow for expansion. Steam for 1.5 to 2 hours.



How to make mushroom pudding:
This is a very traditional English dish which as an added bonus is suitable for vegetarians. It is fairly unusual in that it provides a really indulgent vegetarian main course and avoids the ubiquitous tomatoes and onions.

Ingredients
2 cups self raising flour
1 cup vegetarian suet
black pepper to taste
1 dessertspoon flour (to sprinkle on mushrooms)
a pinch of salt
cold water to mix pastry and 2 tablespoons to put in with mushrooms
a good selection of organic mushrooms
2 tablespoons organic butter

Method
- Mix the flour, suet and salt in a bowl.
- Bind together with cold water, mixing with a knife to make a stiff dough.
- Roll out on a floured board and use to two thirds of the pastry to line a two-pint pudding basin.
- Reserve one third of the pastry to make a lid.
- Pack with mushrooms (sprinkled with 1 dessertspoon flour), salt, pepper and butter.
- Pour 2 tablespoons cold water over mushrooms.
- Cut out a pastry lid and press over the top of mushrooms.
- Flour a clean cloth and place over the top of pudding.
- Tie around rim of basin with string and gather four corners of cloth onto the top of pudding.
- Steam for 1 1/2 - 2 hours.

__________________
Manda.

"Wouldn't it be nice
For maybe an hour
To not have a care."