Mushroom puddings

There is nothing more comforting than a suet pudding and although we are already into May, the recent weather has sadly called more for this kind of food than a Spring salad.

Pastry
4oz self raising flour
2oz suet 
Salt
Water

Filling
1 oz butter
1 large potato 
200g field mushrooms
1 clove sliced garlic
1 dstsp flour
½ apple
1 wineglass red wine
150ml stock
2 tsp ground cumin
1 tsp ground white pepper
50g dried cranberries

Pre-heat the oven to 180º

To make the pastry, mix the flour, suet and salt. Add enough water to bind to a stiff dough.
Roll out the pastry and place in a greased loaf tin, leaving enough pastry to form a lid.

Put the butter into a frying pan and heat gently.
Add the finely chopped mushrooms, garlic and diced potato, with the cumin and pepper. Cook gently for 5 minutes
Add the flour and stir thoroughly to mix.  Add all the other ingredients and simmer gently until the potato is cooked.
Allow to cool.
Spoon into the suet pastry case and seal the top with a pastry lid.
Bake in the oven for approx 30 minutes.
Serve with green beans and a red wine gravy.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk