Mushroom Suet Pudding with Horseradish Sauce

Pre-heat the oven to 180°C/350°F/ Gas 4. To make the pastry, in a large bowl, mix together the self-raising flour, suet, thyme and sea salt.

Slowly add the water, whilst continually mixing, until a dough is formed. Wrap the pastry in cling film and leave in the fridge until ready to use.

Next, for the filling, in a mediumsized pan, heat the oil over a medium heat. Add the onion, mushrooms, garlic and thyme, and cook for 3-4 minutes until starting to brown. Then add the horseradish, Worcester sauce, stock and Guinness, and leave to simmer for 5-6 minutes, before adding the cornflour mix, whilst stirring, until thickened.

Then, roll out the pastry until 1cm thick and line the moulds with the pastry. Fill the pastry with the mushroom mix. Cut circles out of the pastry, large enough for lids,
and crimp the edges together to seal the puddings.

Place the pudding dishes in a deep oven tray and fill the tray with boiling water, so that it comes ¼ of the way up the pudding moulds. Cover the whole tray with tin foil and place in the oven for 45 minutes.

To make the horseradish sauce, using a stick blender, blend the tofu, horseradish, mustard, lemon juice and maple syrup together. Pour the sauce over the pudding or serve in a small jug.