Mushroom, Chestnut And Cranberry Steamed Pudding

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CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

200	g	Soft flour, sieved
1/2	t	Salt
100	g	Unsalted butter
3	t	Water
1		Onion, peeled and diced
100	g	Carrots, diced
150	g	Chestnuts, cooked and peeled
		Assorted mushrooms
		shitake caps
		oyster Chanterelle
		etc

INSTRUCTIONS

Grease a 1.2l bowl or 4 small pudding bowls and keep aside. In a heavy
based frying pan sweat off the onion and carrots. Add the rest of the
ingredients for the filling.  Place flour into a bowl and add the salt
and fat rubbing in until it  forms the consistency of breadcrumbs.  Add
the water to make a dough and knead lightly. Place in the  refrigerator
for 10-15 minutes to firm up. Roll out the dough and  line the basin
with the dough pressing around the base and sides.  Spoon the filling
in and roll out the remaining dough to form a lid.  Seal the edges and
trim.  Cover the pastry lid with paper, then foil. Stand in a large
saucepan  and half fill with boiling water. Simmer the pudding for
around 11/2  hours. Top up with water occasionally to prevent it from
burning.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All
rights  reserved. Carlton Food Network http://www.cfn.co.uk/  Converted
by MM_Buster v2.0l.

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