Boursin Mushroom Christmas Pudding

This Boursin mushroom Christmas pudding is guaranteed to be the star of the show at any festive party!

Done in 2 hours

Serves 6-8

Dish by Spencer Lengsfield

Ingredients

Pudding

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

Topping

1Boursin, garlic and herb

Splashmilk

Cranberries and rosemary, to garnish

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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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.