This is the sixth of our Saturday recipes.
Mushroom Pudding
8oz flour
3oz suet (cooking fat or margarine) or 2oz fat and 2oz grated potato
1 or 2 rashers of bacon cut up into small pieces or a piece of butter or margerine the size of a walnut
½ teaspoon salt
1 teaspoon baking powder (optional)
Mushrooms peeled and sliced
Line a basin with pastry made with flour, suet etc. Fill with prepared mushrooms and bacon or butter. Season and add a small cupful of water. Cover with crust and steam for about 2 hours. Serve with potatoes and a second vegetable.
From Mrs P Aldred, Suffolk