Wild Mushroom Pudding

1. First prepare the filling. Heat the oil and add the shallots, cook for a few minutes then add the bay leaves and continue cooking over a low heat for 5 minutes. Add the garlic, thyme and mushrooms, cook gently and stir in the wine.
2. Bring to the boil, then simmer gently for 15 minutes. Season.
3. Now make the pastry: Mix the flour, parsley, suet and salt. Add the water and mix with a fork to make a dough. Knead and roll out to a circle to line a greased 2 pint/1.2 litre pudding basin.
4. Cut off a quarter of the pastry and reserve for the lid. Line the dish with the remaining pastry. Dampen the edges with water.
5. Fill with the prepared mushroom mixture, and roll out the remaining pastry to form a lid. Press the edges together to seal. Cover with greased foil and tie with string.
6. Steam for 1½ hours. Serve with potatoes, crisp mange-tout and carrots.

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