suet pud (savoury) cooking time

Grimbal

I've got a mushroom suet pudding steaming away happily at the moment. It's been on for about 2 hours and the pastry at the top looks like it's done already !

Does anyone have an idea how long a pud should take to steam given that the filling is already cooked inside?

TIA

horsechestnut

A suet pudding should take 1&1/2 -2 Hours. The longer time is supposed to give a golden crust. As the filling was cooked it is up to your personal taste.

Grimbal

thanks for that. We "risked" it & turned it out - was lovely if I do say so myself. A bit chilly today, so steamed mushroom pud, mash & veg has really hit the spot

TrixieB

That sounds flipping gorgeous, what recipe did you use?

D&DD

I usually do the small ones with a cooked filling for an hour.The small foil pud dishes from lakeland.
Would love the mushroom recipe too please

bexxie90

I do steamed Suet pudding with leftover gammon/bacon and onions just thrown in...its gorgeous with a white sauce on the side

Grimbal

thanks all,& sorry for the delay in my reply. I sort of made it up as I went along really. Basic gist for a 1pt pudding bowl was:

1. chop 2 large to medium onions finely and sweat off in a little oil until very soft but not coloured.
2. Add in chopped mushrooms - I used value button mushroom - about 300g ish?
3. cook until mushrooms thoroughly soft. Add s&p, and a huuuge glug of masala wine. Seriously, never too much !
4. Add stock cube/powder. I used 1 tsp marigold boullion
5. reduce down the masala until you get a thick syrupy sauce.
6. Stir in 1 tsp tomato puree.
7. make suet pastry: I used 150g SR flour, pinch salt & 75 g vegetarian suet. Add water until firm dough achieved
8. roll out 2/3 and line pudding bowl. Cut a 10p piece sized bit on bottom of pud (to let juices out into pastry - thanks nan!)
9. pile in mushroom mixture, roll out remaining third of pastry. seal together using water. stick knife in top to create steam vent
10. butter foil, and fold over to create "expansion room" when pud expands. Tightly seal foil around edges of basin
11. steam for 2 hours - over simmering water with tight fitting lid

we had it with mash, green veg & red cabbage & onion gravy.

TrixieB

many thanks for that, I think that is tomorrow's dinner sorted! Nice bit of stodge to warm us up

Grimbal

Oh it is! The only thing wrong with it was that we had to have a nap on the sofa for a couple of hours to digest it afterwards

TrixieB

That I don't have a problem with, it would in fact be most welcome as I don't sleep well at all due to a back problem lol

Grimbal

TrixieB wrote: »

many thanks for that, I think that is tomorrow's dinner sorted! Nice bit of stodge to warm us up

let me know how it turns out for you !