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INGREDIENTS

Chopped
8 oz Self-raising flour
1 Small onion,sliced
1 lb Mushrooms, wiped,
Pinch of salt
3 oz Suet
4 Rashers streaky bacon,
Salt and black pepper
A little water or stock
Trimmed and sliced

Servings

INSTRUCTIONS

Mix the flour, salt and suet together then add sufficient cold water to form a soft dough. Turn out onto a lightly floured surface and roll out. Use 2/3 of the dough to line a greased 2 pint pudding basin, reserving the remaining 1/3 for the lid. Seal any gaps well. Mix the onion, mushrooms and bacon together, season, and put into the centre of the pudding, adding a little stock or water. Add the dough lid, pressing the edges firmly together and sealing with a little water. Tie a circle of greaseproof paper over the basin and cover securely with kitchen foil. Place on a stand in a saucepan, and pour round sufficient boiling water to come about half way up the basin. Cover and boil for 2 to 2 1/2 hours, topping up with boiling water as necessary. Serve with potatoes and a green vegetable. Posted to MM-Recipes Digest V3 #264 Date: Fri, 27 Sep 1996 18:07:10 +0000 From: "ray.watson"

NOTES

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Mushroom Pudding

Chopped 
8 oz Self-raising flour 
1  Small onion,sliced 
1 lb Mushrooms, wiped, 
  Pinch of salt 
3 oz Suet 
4  Rashers streaky bacon, 
  Salt and black pepper 
  A little water or stock 
  Trimmed and sliced

Mix the flour, salt and suet together then add sufficient cold water to  form a soft dough. Turn out onto a lightly floured surface and roll out.  Use 2/3 of the dough to line a greased 2 pint pudding basin, reserving the  remaining 1/3 for the lid. Seal any gaps well. Mix the onion, mushrooms and  bacon together, season, and put into the centre of the pudding, adding a  little  stock or water.  Add the dough lid, pressing the edges firmly  together and sealing with a little water. Tie a circle of greaseproof paper  over the basin and cover securely with kitchen foil. Place on a stand in a  saucepan, and pour round sufficient boiling water to come about half way up  the basin. Cover and boil for 2 to 2 1/2 hours, topping up with boiling  water as necessary. Serve with potatoes and a green vegetable.    Posted to MM-Recipes Digest V3 #264      Date: Fri, 27 Sep 1996 18:07:10 +0000      From: "ray.watson" <ray.watson@ukonline.co.uk>

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 4 Servings

Calories: 380
Calories from Fat: 185 (49%)

Amt Per Serving		% DV

	Total Fat 20.5g	27 %
	Saturated Fat 11.2g	56 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 0.9g
Cholesterol 14.5mg		4 %
Sodium 790.2mg		27 %
Potassium 72.9mg		2 %
Total Carbohydrate 41.6g		12 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 40.1g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 380

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