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Savory Steamed Pudding With Rich Gravy

I.am.Vegetarian's picture
Ingredients
For liquid mix
  Dried yeast/1 ounce fresh yeast 3 Teaspoon (Leveled)
  Warm water 1⁄2 Pint
For dry mix
  Plain flour 12 Ounce (White, Brown Or Mixed)
  Fine semolina 2 Ounce
  Dried skim milk powder/Soya milk 1 Ounce
  Nut fat/Margarine 2 Ounce, rubbed into flour
  Sugar 1 Teaspoon (Leveled)
  Flour 1 Teaspoon (Leveled) (White, Whole Meal Or Mixed)
  Eggs 2
  Salt 2 Teaspoon (Leveled)
  Mixed herbs 3 Teaspoon (Leveled)
  Onion 4 Ounce, chopped and lightly fried in 1 tablespoon vegetable oil
  Vegetable oil 1 Tablespoon (For Frying Onion)
  Gravy 1 Cup (16 tbs) (Rich)
  Parsley sprigs 1
  Peas 1 Pound, cooked
  Grilled tomatoes 4 (Few Are Required)
Directions

MAKING
1) In a mixing bowl, allow yeast to soften in water, allowing a softening time of 5 minutes for the dried yeast.
2) Mix in dry mix ingredients, all at once with a fork.
3) Make a soft dough by pouring in enough water, if needed, such that the dough falls off from the spoon when shaken.
4) Take 2 large (1 1/2-pint size) basins; grease them with nut fat or margarine and fill half of each with the dough.
5) Place the basins within 2 strong polythene bags and tie the top of bag loosely with a string.
6) In a steamer, heated over lowest possible heat and the base of which is filled with cold water, arrange the puddings on a piece of paper or rag to safe guard the polythene.
7) Remove from heat when the water becomes too hot.
8) Allow the puddings to rise up to 1-inch of the top and then boil steadily for 1 hour after putting back on heat.

SERVING
9) On to a hot dish, transfer the hot pudding and pour over gravy.
10) Serve hot after garnishing with parsley, peas and tomatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Steamed
Dish: 
Pudding
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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