Mushrooms, often with other flavours, steamed in a suet case.
Original Receipt from Surrey Mirror - Friday 19 November 1937
Ingredients for small pudding: ½ lb, mushrooms. ¼ lb S R. flour. 1 oz. breadcrumbs. 1 onion, and 2 tomatoes, 3 ozs. butter, and a little salt and pepper. Method; Mix flour and breadcrumbs, rub in 2 ozs. of butter, adding a dust of salt and enough water to moisten. Roll out and line a greased basin with the paste. Peel. wash, and cut up mushrooms place in the middle of basin with chopped onion and tomatoes, 1 oz. butter, little salt and pepper, and Pint oi water or milk. Put pastry lop to pudding, cover with grease paper and steam for houis. If you have no steamer, steam in ordinary saucepan partly filled with water
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8 oz self-raising flour
3 oz shredded suet
1 lb mushrooms
1 onion, sliced
3 rashers bacon
Mix the flour, suet and salt, bind with cold water into a stiff dough. Roll out and us to line a pudding basin, reserving a little as a lid. Pack with the uncooked mushrooms, butter, chopped bacon and onion, cut a lid to fit and seal on with water. Steam for 1½ to 2 hours.
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