Chicken and Mushroom Suet Pudding

The suet pudding is of great antiquity and it emerged as a way of preserving meat at the end of the season.

INGREDIENTS

400g suet paste
100g mushrooms, sliced
1 chicken breast, diced
pinch of salt
pinch of pepper
pinch of thyme
2 tbsp of veloute sauce


METHOD

1. Take a foil mould and brush it with melted butter and dust with flour, making sure to get rid of any excess flour.
2. Roll out the suet paste into 1mm thick and press it into each mould using the top of the rolling pin.
3. Cut away any excess pastry.
4. In a bowl mix together the chicken, mushrooms, veloute sauce and seasoning.
5. Fill each suet cases with the mixture.
6. Make a round lid of suet pastry to seal the cases, cut any excess of pastry and cover in tin foil.
7. Steam for at least 1 hour.