25 g (1 oz) margarine
100 g (4 oz) green peppers, seeded and thinly sliced
100 g (4 oz) button mushrooms, wiped and quartered
225 g (8 oz) cauliflower, broken into small florets
100 g (4 oz) pasta shells or twists
salt and freshly ground black pepper
396 g (14 oz) can tomatoes
150 ml (1/4 pint) stock
210 g (7 oz) packet frankfurters
75 g (3 oz) cheddar cheese
1. Grease a 2 litre (3 1/2 pint) pudding basin with the margarine and layer the vegetables, pasta, seasoning and tomatoes with their juice and the stock.
2. Grease a piece of foil, cover the basin and steam for 1 hour or until the vegetables and pasta are tender.
3. Heat the frankfurters as directed on the packet, slice and fold into the vegetables with the grated cheese.
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