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Mushroom and Chestnut Puds with a Rich Red Wine Sauce

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Mushroom and Chestnut Puds with a Rich Red Wine Sauce

These individual vegetarian puddings make a mouthwatering alternative to Christmas turkey.

  • Vegetarian
Preparation time:
15 minutes
Cooking time:
55 minutes to 70 minutes
Total time:
1 hour 10 minutes to 1 hour 25 minutes 60 minutes 25 minutes
Serves:
 2

Ingredients

  • 1 tbsp olive oil, plus extra for greasing
  • 250g pack portabellini mushrooms, quartered
  • 1 clove garlic, crushed
  • ½ x 200g pack Merchant Gourmet Whole Chestnuts Roasted & Ready To Use
  • 1 tbsp tomato purée
  • 300ml vegetarian red wine
  • For the suet crust:
  • 150g self-raising flour
  • 75g Atora Light Shredded Vegetable Suet

Method

  1. Lightly grease 2 x 300ml pudding basins with a little oil and set aside. Heat the olive oil in a large frying pan and add the mushrooms. Fry for 3-4 minutes, stirring often, until they start to turn golden. Add the garlic and cook for another minute. Stir in the chestnuts, tomato purée and red wine. Season, bring to the boil then reduce the heat and simmer for 5 minutes. Check and adjust the seasoning if necessary, then remove from the heat and allow to cool.
  2. To make the pastry, sift the flour and a good pinch of salt into a bowl. Stir in the suet, add 100-150ml cold water and mix to a stiff dough. Reserve a quarter of the dough.
  3. Cut the rest of the dough in half. On a floured surface, roll each piece into a circle large enough to line each pudding basin, leaving a little overhang. Once the basins are lined, spoon in the cooled chestnut and mushroom filling.
  4. Cut the reserved pastry in half and roll out each half into a circle to cover the tops of the puddings. Brush the edges with a little water and lay over the filling, pressing the dampened edges onto the overhanging pastry to seal. Trim away any excess. Cover with a piece of oiled kitchen foil and secure with string. Place the puddings in a steamer and steam for 45 minutes-1 hour. Run a round-bladed knife around the edge of the puddings before turning out.

Cook's tips

If you don't have a steamer, cook the puddings in a large pan. Sit them on a trivet or upturned saucer and add boiling water – make sure the pan doesn’t boil dry. Look in our How to section to see How to steam a pudding.

Comments and images

Average user rating 2 stars out of 5

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AmyB

AmyB 13 November 2011 10:45

I have made it several times, it's a winner. Don't skimp on the red wine because it forms the gravy in the pudding and keeps it moist.

Saucy

Saucy 14 November 2008 17:09

Has anybody cooked this one? There's half a bottle of red wine in it, plus all the juice from the mushrooms. I like gravy, but this seems a little excessive!

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2 stars out of 5

Average user rating Based on 46 ratings

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Nutritional Info

Typical values per serving:
Energy 755.0kcal
Sugars 6.5g
Fat 30.4g
Saturated Fat 14.0g
Salt 0.8g

per pudding

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in November 2008