Oriental Mushroom Pudding Recipe

If you're looking for something different this Christmas, or you have vegetarian visitors to cater for, this unusual oriental pudding recipe could be just the ticket.  This authentic dish from the UK's leading oriental grocer, Wing Yip, will give an extra spice and twist to your festive fare this season.

Christmas Mushroom Pudding

Serves 2


1 onion, diced
1tbsp margarine or butter
5 cloves
2 cloves garlic, minced
1 celery stick, diced
100g wild mushrooms, roughly chopped
1tbsp plain flour
50ml red wine
100ml vegetable stock
100g chestnuts, roughly chopped
1tbsp panko breadcrumbs (or make your own using coarsely ground stale white bread)
1/2tbsp five spice powder
2tbsp fresh coriander, chopped
2tbsp fresh thyme, chopped
Salt and pepper

Pastry ingredients:

150g self-raising flour
75g vegetarian suet
1tbsp dried coriander
1tsp salt
1/2tsp mustard powder
2tbsp margarine or butter


1. Over a low heat, fry the onion in the margarine or butter with the cloves, until soft.

2. Add the garlic, celery and mushrooms and continue frying until soft.

3. Remove the cloves, add the flour and stir until absorbed.  Cook on a low heat, stirring until the flour has changed colour.  Remove from the heat and slowly add the red wine followed by the stock. Stir the mixture constantly to ensure the liquid absorbs evenly.

4. Place back on a low heat and cook for a further minute, then add the chopped chestnuts, panko breadcrumbs, five spice powder and herbs.  Season to taste with salt and pepper, then set the mixture to one side.

5. Fill a pan, which is big enough to fit the pudding bowls in, with water until it reaches 3/4 of the way up the side of the bowls.   Put this on to boil.

6. Mix the pastry ingredients together in a bowl and slowly add enough water to make a dough (approximately 200ml).

7. Separate one quarter of the dough for the lids, and cover with a damp cloth. Set aside.

8. Grease the inside of the bowls with margarine or butter.  Divide the remaining mixture in half and roll out into large discs, big enough to fill the pudding bowls with a small amount to cover the edges.

9. Divide the mushroom mixture between the two bowls.  Divide the remaining pastry in two and roll out to make lids.

10. Wet the pastry, which overlaps the top of the bowls and press lids carefully onto the bowls.  Trim any excess.

11. Grease two pieces of foil and place each on top of the puddings. Cover each piece with greaseproof paper, tying string around to secure to the bowls.

12. Carefully lower into boiling water and allow to simmer for approximately two hours.

13. Allow to rest for about 10 minutes before serving the puddings.

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Recipe c/o Wing Yip 

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