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Fate Leek and Mushroom Pudding

This is another one of my very first recipes that I developed. It must be about 30 years ago, and we are still making it regularly. This is lovely served with suitable vegetables and gravy for a perfect traditional roast dinner. It’s also good served with a low protein vegetable stew.

Fate Leek and Mushroom Pudding freezes well. Defrost and reheat in the microwave or wrap loosely in foil and reheat in an oven.


100g leeks

100g mushrooms

300g Fate Low Protein All Purpose Mix

150g block margarine

3 tsp baking powder

1 tsp salt

Pepper to season

180ml water

Preheat the oven Gas 4 175°C 350°F.

Use a sharp knife to chop the leeks and mushrooms quite finely (do not use a

food processor as they will be too fine). Place the Fate All Purpose Mix into a mixing bowl.

Rub in the margarine until it resembles fine breadcrumbs. Stir in the baking powder, salt and pepper.

Add the chopped leeks and mushrooms and stir well. Add the water, and using a large metal spoon, stir well until it forms a stiff mixture.

Place into a greased 1 kg loaf tin and level the surface with the back of a spoon.

Bake in a preheated oven for 30-40 mins until it is risen and firm. A skewer pushed into the centre should come out clean. Leave it in the tin for a few mins then tip it out.

Slice it thickly and serve hot.


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