Old English Vegetable and Mushroom Pudding
By Niang Chen Translated by Ann Lee
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On a cold winter's day, there's nothing quite like tucking into a plate of traditional Old English Vegetable and Mushroom Pudding. The ingredients for this hearty meal are simple; the dough is made from things you probably already have in your cupboard and the stuffing is just vegetables and cream.
Ingredients (one serving):
50 grams all-purpose flour
10 grams yeast
15 grams white sesame seeds
10 grams dried rosemary
Mushrooms, thyme, chestnuts, zucchini, carrots, capsicum (yellow & red), fresh cream. You can adjust the vegetables to suit your own tastes or get rid of what's in the fridge.
1. In a medium-sized mixing bowl, stir all dough ingredients together until no longer sticky. Set aside.
2. Dice the vegetables and saute them in a frying pan with a little olive oil. When they are getting soft, slowly and steadily pour in the cream. Stir until the cream thickens. Remove from heat.
3. Push the dough to the sides of the bowl to create a well. Pour cooked vegetables into the well, fold dough over the top, and "seal" the pocket with your fingertips. Bake at 220℃ for 35 minutes on a lightly-greased or floured cookie sheet.
4: Remove from the oven and let it stand for five minutes before eating. Enjoy!
You can try to make this tasty family recipe by yourself at home, or come on down to Philippe Cafe and let the experts make it for you. However you decide to enjoy it, the crispy, flaky dough and warm vegetables are sure to keep you toasty.