How to Make Steamed Vegetable Pudding

Step-by-Step Guide

1. 1

   Step 1: Peel the onion.

   Chop into fine pieces. , Cut into small cubes about 1cm/ 1/2 inch in size., Slice thinly.,, Fry the onion for about 5 minutes, over low heat.
   
   Stir frequently., Place a lid or cover over the pan and fry gently.
   
   Fry for about 10-15 minutes, checking occasionally and stirring to prevent sticking., Add the soy sauce/tamari and water.
   
   Season with salt and pepper to taste.,, Add a pinch of salt., Rub it through the flour using your fingertips.
   
   The mixture is ready when it looks like fine breadcrumbs., Add in small, gradual amounts and mix through until it forms a soft and pliable dough., Knead lightly., It needs to fit the pudding basin.
   
   Pick it up carefully and line the basin with it, covering as much as possible.
   
   Press down well.
   
   If there are any tears, gently smooth them together and rejoin. , This will form the top of the pudding.,, Smooth at the edges to join it to the rest of the pudding dough.
   
   Trim off any excess around the edges.,, Cover again with a piece of kitchen foil.
   
   Smooth down and tuck over the basin's edges to keep the two cover pieces firmly in place., Capture the foil cover to help it stay down., Slip this around the bowl when adding it to the steaming set-up, to enable easy lifting of the bowl., Pour boiling water into the outer pan to fill halfway up the sides of the pudding basin., Bring to the boil then reduce to a simmer.
   
   Allow to steam gently for 1 1/2 hours.
   
   Check to see if the water needs topping up every quarter hour or so.
   
   If it needs more, always add boiling water.
   
   Take care not to get scalded by the steam. , Use the string to help lift it out.
   
   It is a good idea to wear oven mitts that can be easily manipulated, to avoid steam scalding and heat. , A steamed pudding should await you within., This will help to loosen the pudding from the sides of the basin., Try to do this smoothly and carefully.
   
   Warm the serving plate before adding the pudding to it.
   
   This will help maintain the temperature of the pudding. , Add a few sprigs of parsley and take straight to the table.
2. 2

   Step 2: Peel the potato.

3. 3

   Step 3: Peel the carrots.

4. 4

   Step 4: Grease or line the pudding basin.

5. 5

   Step 5: Pour the vegetable oil into the frying pan or skillet.

6. 6

   Step 6: Add the potato

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   Step 7: carrot and mushrooms.

8. 8

   Step 8: Season.

9. 9

   Step 9: Set aside to cool.

10. 10

    Step 10: Tip the flour for the case into the mixing bowl.

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    Step 11: Add the butter.

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    Step 12: Add water to make a dough.

13. 13

    Step 13: Place the dough on a floured board or surface.

14. 14

    Step 14: Roll out two-thirds of the dough.

15. 15

    Step 15: Roll out the remaining dough.

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    Step 16: Tip or spoon the vegetable filling into the pudding basin.

17. 17

    Step 17: Press the last rolled-out dough over the top of the pudding.

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    Step 18: Prick the top of the pudding with a fork.

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    Step 19: Cover the pudding with pleated greaseproof paper.

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    Step 20: Tie string around the edges of the basin.

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    Step 21: Cut a length of string to go around the bowl and up the sides.

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    Step 22: Place the pudding basin inside the large saucepan or pot.

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    Step 23: Place the saucepan on the heat.

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    Step 24: Remove from the steaming set-up.

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    Step 25: Remove the string and covers from the basin.

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    Step 26: Slip a butter or palette knife around the inner edges of the pudding inside the basin.

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    Step 27: Turn the pudding over onto a serving plate.

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    Step 28: Serve immediately.

Detailed Guide

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