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Bonnie Prince Pudding
Bonnie Prince Pudding is a modern Scottish recipe for a classic steamed pudding of mushrooms and nuts in a pastry crust that makes and excellent vegetarian alternative for Hogmanay (New Year). The full recipe is presented here and I hope you enjoy this classic Scottish version of: Bonnie Prince Pudding.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
6
Rating: 
Tags : Vegetable RecipesScottish Recipes
This is a classic vegetarian replacement for the traditional Beef Pie served on New Year's eve and over Hogmanay.
Ingredients:
For the Pastry:
300g self-raising flour
1/2 tsp sea salt
135g chilled margarine, diced
135ml yoghurt (use soya yoghurt for a vegan version)
135ml soy milk
For the Filling:
2 tsp vegetable oil
400g oyster mushrooms, sliced
1 tsp
mustard seeds
1 dessert spoon tamari
1 onion, finely chopped
1 large carrot, finely chopped
135g walnuts, chopped
1 red bell pepper, de-seeded and chopped
140g tomatoes,
blanched, peeled and chopped
3 tsp
arrowroot
1 dessert spoon tomato purée
2 tbsp lime juice
90ml orange juice
1 dessert spoon yeast extract
1 tbsp date syrup
1 tsp freshly-ground black pepper
Method:
Begin with the pastry. Sift the flour an salt into a bowl. Add the margarine and rub into the flour mix until you have a crumb-like consistency. Stir in the yoghurt then add enough of the soy milk to bring the mixture together as a pliable dough. Knead lightly, bring together as a ball then cover with clingfilm and chill in the refrigerator as you prepare the filling.
Heat the oil in a wok then add the mushrooms, mustard seeds and tamari. Stir-fry this mixture for 2 minutes then add the onions and fry for 2 minutes more before adding the carrot, walnuts and red bell pepper. Cover the wok with a lid, bring to a simmer and cook for 5 minutes.
Now add the tomatoes to the pan then whisk together the tomato purée, arrowroot, lime juice and orange juice until smooth. Gradually work this into the mixture in the pan then add the yeast extract, date syrup and black pepper. Return the mixture to a simmer and cook for about 20 minutes, or until the sauce has thickened.
In the meantime, turn the pastry onto a floured work surface and roll out. Take six metal pudding bowls (about 5cm in diameter). Cut out six pieces of pastry twice the diameter of the pudding bowls and six pieces the same diameter as the pudding bowls.
Use the larger pieces to line the base and sides of the basins, fill with the mushroom mixture then top with the small pastry circles and crimp together to seal. Prick the tops with a fork to make steam holes then place in a roasting tin. Add boiling water so it comes 1/3 of the way up the pudding basins then transfer to an oven pre-heated to 200°C and bake for about 40 minutes, or until the pastry is cooked through and golden.
Serve hot with tattie neeps (mashed potatoes and swedes) and green vegetables.
Find more Hogmanay/New Year Recipes Here
