Bonnie Prince pudding

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A close of mushroom on a wooden board


  • 2 tsp vegetable oil
  • 13 oz (373g) oyster mushrooms
  • 1 tsp mustard seeds
  • 1 dssp tamari
  • 1 onions, chopped
  • 1 large carrot, finely chopped
  • 4 1/2 oz (128g) walnuts
  • 1 red pepper, chopped
  • 4 1/2 oz (128g) fresh tomatoes
  • 3 tsp arrowroot
  • 1 dssp tomato puree
  • 2 tbsp orange juice
  • 1 dssp yeast extract (optional)
  • 1 tbsp date syrup
  • 1 tsp pepper


  • 10 oz (283g) self raising flour
  • 1/2 tsp salt
  • 4 1/2 oz (128g) very cold vegan margarine
  • 1 small carton (4 1/2 fl oz / 112ml) soya yoghurt
  • 4 1/2 fl oz (112ml) soya milk
  • 6 x 5 cm metal pudding tins or ramekins


  1. In a deep frying pan or wok fry sliced oyster mushrooms in oil with the mustard seeds and a splash of tamari. After a couple of minutes add onions and continue frying. Then add carrot, walnuts and red peppers. Put the lid on the pan and simmer for 5 minutes.
  2. Meanwhile chop the tomatoes and add to the pan.
  3. Make liquid with 3 teaspoons of arrowroot mixed with tomato puree. Blend thin with 1/3 pint orange juice then whilst continually stirring add to mix to thicken. Add yeast extract, date syrup and pepper and slowly simmer on a low heat.
  4. Make pastry: rub margarine in to flour and salt until evenly distributed and you have a breadcrumb consistency. Blend in soya yoghurt and a few tablespoons of soya milk until pliable.
  5. Roll out pastry onto a floured surface. Cut rounds double the size of tins for base and same size as tins for top.
  6. Press pastry bases into the oiled pots or ramekins, fill with mushroom mixture. Cap with pastry top. Cover tops with squares of foil.
  7. Put on a tray and fill tray with boiling water about a 1/3 up the side.
  8. Broil in oven for 30-45 minutes at 200C until risen.

From "Rainbows and Wellies" The Taigh Na Mara Cookbook.

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