Boursin Mushroom Christmas Pudding
This Boursin mushroom Christmas pudding is guaranteed to be the star of the show at any festive party!
2 hours cook
Serves 6-8
Ingredients
- 30gunsalted butter
- 100gpuy lentils, cooked
- 75gbulgur, cooked
- 1onion, finely diced
- 2 stickscelery, finely diced
- 4garlic cloves, minced
- 1carrot, grated
- 100gmixed mushrooms
- 1/2 tspnutmeg
- 500mlmushroom stock (from 40g dried porcini mushrooms)
- 1 tspmsg
- 1 tbspsoy sauce
- 2 tbsptomato paste
- 1 tspmaple syrup
- 100goats
- 75gpecans
- 2 tbsppickle
- 1 tspthyme, finely chopped
- 1 tsprosemary, finely chopped
- Handfulsage leaves, finely chopped
- 1Boursin garlic and herb
- 1Boursin, garlic and herb
- Splashmilk
- Cranberries and rosemary, to garnish
Pudding
Topping
This savoury Christmas pudding is packed full of mushrooms, bulgur, oats, lentils, and festive herbs - finished with a Boursin 'icing'. The perfect veggie centre piece, it's the ultimate Christmas showstopper.
Method
Start by cooking the bulgur and soaking the porcini mushrooms in 500ml water.
Saute the celery, onion, and carrot, then add diced mushrooms and cook until the moisture has cooked off. Add tomato paste, cook for a few minutes
Add chopped herbs, cooked lentils and oats, mushroom stock, soy sauce, honey, and pickle, cook until it’s a thick consistency
Add the bulgur and pecans, and season as necessary.
Line a pudding basin with greaseproof paper, spoon half of the mixture into the basin then fill with boursin. Top with the remaining mixture.
Bake at 200 C for 40 mins covered then 20 minutes uncovered. Leave to sit for 20 minutes before flipping out onto a plate
Drizzle over the boursin icing when the fire has burned off, garnish with rosemary and cranberries
Serve with toast or a full Christmas spread, and enjoy!
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