Chicken & Mushroom Suet Pudding

Ingredients

• 500 g boneless chicken thighs, diced
• 250 g chestnut mushrooms, sliced
• 200 ml chicken stock
• 250 g self-raising flour
• 125 g shredded suet
• 1 onion, finely chopped
• 1 tsp fresh thyme leaves
• 2 tbsp plain flour
• 1 tbsp Worcestershire sauce

Method

1. 1

   Mix the self-raising flour, suet and a pinch of salt together. Stir in 150ml cold water to form a soft dough. Set aside a quarter for the lid and press the rest into a greased 1.2-litre pudding basin.

2. 2

   Toss the diced chicken with the plain flour, salt and pepper. Mix with the mushrooms, onion, thyme and Worcestershire sauce, then pack into the pastry-lined basin. Pour in the stock.

3. 3

   Roll out the reserved dough into a circle for the lid. Press onto the filling and seal the edges well. Cover with a double layer of pleated greaseproof paper and foil, securing tightly.

4. 4

   Place in a large pan and pour in boiling water to come halfway up the basin. Steam for 2 hours, topping up the water as needed.

5. 5

   Carefully remove the pudding from the pan, leave to rest for 5 minutes, then turn out onto a large plate. Serve with buttered greens and extra gravy if liked.