Mushroom and Artichoke Pudding

Preparation info

    • Difficulty


    • Ready in

      25 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The featherlight suet pastry in this pudding makes it a far cry from the institutional variety that you may remember from schooldays. Dried mushrooms have a greater intensity of flavour, which is closely sealed in this pudding, so that when you cut into the crust, the aromas are singularly enticing.


  • 50 g/2 oz dried mushrooms
  • 1 onion, finely chopped
  • 225 g/8 oz canned artichoke hearts, drained and chopped
  • 50 g/2 oz canned water chestnuts
  • 3 courgettes/zucchini, sliced
  • bunch of parsley, chopped


    Cover the mushrooms with cold water and soak for 5 hours. Drain and reserve the water. Mix all the dough ingredients together by hand. Roll out the dough thinly and use two-thirds to line a 1.7-litre/3-pint/2-quart pudding basin/steaming mould. Lightly mix the vegetables and parsley together and place in the dough case. Make a roux from the butter and flour, and then stir in the mushroom liquid, soy sauce and wine to make a smooth sauce. Pour over the vegetables. Roll out the remaining dough and fit on top of the pudding basin. Cover it with foil and tie securely with string. Steam in a covered pan for 2 hours.