- Gently fry the onions for 5 minutes, then add the garlic and mushrooms. Continue to cook for another 5 minutes.
- Add the Quorn pieces, wine, paprika, balsamic vinegar, soya sauce, mixed herbs, and gravy.
- Simmer on a low heat for 10 minutes. Set to one side to cool.
- Place the flour into a large bowl then add the vegetable suet and salt, and mix.
- Gradually mix the water into the flour until the raw dough is formed.
- On a lightly floured surface, roll out the pastry. Rub a little margarine around the inside of your pudding bowls. Line each with the pastry, allowing it to overhang the edge.
- Fill each case with your filling. Top the puddings with a pastry lid. Pinch the edges of the pastry together to seal the top. Trim any excess pastry. Wrap the pudding bowls in foil.
- Place your puddings into a steamer and steam for 45 minutes. Check the water level from time to time so it doesn’t boil dry.
- Carefully lift the puddings out of the steamer and remove the foil. Slide a small knife around the edge, then turn the pudding out onto your serving plate. A smart tap sometimes helps to get it out.
Serving suggestion: Serve your puddings with new potatoes, green beans, carrots, and extra gravy.
Chef’s tip: Initially this recipe may seem long but broken down it’s quite easy. Basically, it’s a steamed pie. When making the puddings, don’t push the pastry into the pudding bowl because this may cause it to stick and make it difficult to remove once steamed. The filling can of course be altered with different ingredients, such as chopped nuts, tofu, pulses, spices and herbs.