Wild mushroom suet pudding is a British-style steamed savoury pudding: a tender suet pastry surrounds mushrooms cooked with onion, herbs and a little stock. Steaming keeps the pastry soft and moist, while a short uncovered finish helps it hold its shape; serve it hot with gravy or vegetables. Mushroom choices and seasonings vary, so use a mix you can identify and buy safely.
Ingredients
- 1 cup (150 g) all-purpose flour
- 1 cup (150 g) finely grated beef suet or vegetable suet
- ½ teaspoon (3 g) fine salt
- ½ teaspoon (2 g) baking powder
- 6–8 tablespoons (90–120 ml) cold water, as needed
- 1 tablespoon (15 ml) neutral oil or butter
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 pound (450 g) mixed wild mushrooms, cleaned and sliced; use only mushrooms identified as edible and sold by a reputable supplier
- 1 garlic clove, finely chopped
- 1 teaspoon (2 g) fresh thyme leaves, or ½ teaspoon (1 g) dried thyme
- 1 tablespoon (8 g) all-purpose flour, for thickening the filling
- ½ cup (120 ml) vegetable or mushroom stock, plus a little extra if needed
- 1 teaspoon (5 ml) Worcestershire sauce, optional
- ¼ teaspoon (1 g) freshly ground black pepper
- 1 tablespoon (15 ml) chopped parsley
- Butter or oil, for greasing the pudding basin
Instructions
- Cook and cool the filling. Heat the oil or butter in a skillet over medium heat. Add the onion and cook for 5–7 minutes, stirring, until softened but not browned. Add the mushrooms and cook for 8–10 minutes, until their released liquid has mostly evaporated and the mushrooms are tender. Stir in the garlic and thyme for 30 seconds. Sprinkle over the tablespoon of flour and stir for 1 minute. Gradually add the stock and Worcestershire sauce, if using. Simmer for 2–3 minutes until thick enough to mound on a spoon. Season with pepper and parsley, then spread the filling on a plate to cool while you make the pastry. A warm filling is fine; it should not be hot enough to melt the suet.
- Make the pastry. In a bowl, mix the flour, suet, salt and baking powder. Add 6 tablespoons (90 ml) cold water and stir with a fork until the mixture forms a soft, workable dough. Add more water a teaspoon at a time if dry; avoid kneading, which can make the pastry tough. Set aside about one-quarter of the dough for the lid. On a lightly floured surface, roll the larger portion into a round about ¼ inch (6 mm) thick.
- Line the basin. Grease a 1½-quart (1.4-liter) heatproof pudding basin or bowl. Ease the pastry round into it, pressing gently into the base and sides without stretching it. Leave a little pastry overhanging the rim. If there are small cracks, pinch them closed so the filling cannot leak through.
- Fill and seal. Spoon the cooled mushroom mixture into the pastry-lined basin, leaving about ½ inch (1 cm) of space at the top. Roll out the reserved dough into a lid. Moisten the pastry edge with water, place the lid over the filling and press the edges together firmly. Trim excess pastry and crimp the seam. Cut a small piece of parchment and foil large enough to cover the basin, pleat them together down the middle to allow expansion, and secure the cover around the rim with kitchen string. Keep the pleat facing upward.
- Steam the pudding. Put a trivet or folded kitchen towel in a deep lidded pot and set the covered basin on it. Pour in boiling water to reach about halfway up the basin, taking care not to let water enter the pudding. Cover the pot and keep the water at a steady gentle simmer for 1 hour 45 minutes. Check occasionally and top up with boiling water if the level drops; do not let the pot boil dry.
- Finish and serve. Carefully lift out the basin and remove the foil and parchment. Let the pudding stand for 5 minutes. For a firmer, lightly browned crust, turn it out onto an oven-safe plate and bake at 400°F (200°C) for 10 minutes; this optional step is included in the cook time. Otherwise, serve straight from the basin. The filling is meat-free, so no meat temperature applies; ensure it is steaming hot throughout before serving.
Tips
- Choose mushrooms safely. Wild mushrooms are not interchangeable with unidentified foraged specimens. Buy them from a reputable source or use cultivated mushrooms; never eat a wild mushroom unless an expert has positively identified it.
- Keep the filling thick. Mushrooms release water as they cook. Evaporate most of it before adding stock, then simmer until the filling is spoonable rather than runny, or the pastry may turn soggy.
- Use a practical suet substitute. Vegetable suet is a direct meat-free alternative. If neither is available, use cold grated vegetable shortening by weight; the pastry may be slightly less open and crumbly. Do not replace suet with liquid oil.
- Check the water and seal. A gentle simmer is enough; vigorous boiling can disturb the basin and make the crust dense. Keep the water below the rim, and secure the cover so steam can circulate without splashing into the pudding.
Serving Suggestions
Serve slices with onion gravy, mushroom gravy or a simple vegetable stock gravy. For a balanced plate, add buttered peas, green beans, cabbage or roasted carrots. The pudding is rich and filling, so modest slices alongside vegetables make a satisfying main course. If turning it out, run a thin knife around the edge first and invert it onto a warm plate; if it sticks, serve directly from the basin instead.
Variations
Use a mixture of cultivated cremini, oyster and shiitake mushrooms if wild varieties are unavailable; the flavor will be milder but still savory. For a deeper taste, replace up to half the mushrooms with chopped rehydrated dried porcini, using some strained soaking liquid in place of stock. Add the liquid gradually, since it can make the filling thin. For a vegan version, choose vegetable suet and oil, check that the stock and Worcestershire sauce are vegan, and use a vegan Worcestershire-style sauce if needed. A small handful of grated mature cheddar stirred into the cooled filling gives a richer, less traditional variation.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours, covered, for 3–4 days. For best texture, store slices separately from any gravy. Reheat covered in a 325°F (160°C) oven until hot throughout; check the center reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A microwave also works: cover a slice, heat in short intervals, and check the center with a food thermometer. The pastry will be softer after microwaving. Freeze well-wrapped portions for up to 2 months for best quality, then thaw overnight in the refrigerator and reheat as above. Do not leave the pudding at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make wild mushroom suet pudding ahead?
Yes. Cook the filling a day ahead, cool it, cover and refrigerate it, then make and steam the pudding the next day. You can also steam the assembled pudding, cool it promptly and refrigerate it; reheat it covered until the center reaches 165°F (74°C). Allow extra reheating time for a whole pudding.
Can I use a regular bowl instead of a pudding basin?
Yes, provided the bowl is heatproof, fits inside your pot with room for steam to circulate, and has a rim that can be covered securely. Avoid thin glass or a bowl that touches the bottom or sides of the pot. A trivet prevents direct contact with the hot pot base.
Why is my suet pastry hard or dense?
Too little water, overworking the dough, or steaming at a hard boil can make the crust dense. Add water gradually until the dough just comes together, handle it gently, and keep the pot at a steady simmer. Check that the cover allows steam to circulate and that the pudding receives the full steaming time.
Can I make the pudding without wild mushrooms?
Yes. Use the same weight of cultivated mushrooms such as cremini, oyster or shiitake. They are generally milder than many wild varieties, so taste the filling before sealing and adjust the salt, pepper and thyme to suit.
Can I cook it in a pressure cooker?
Cooking time and water requirements vary by model and basin size, so follow the appliance maker’s instructions for steaming a covered pudding rather than applying the stovetop time directly. Do not pressure-cook a basin unless its material and cover are rated for that use.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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