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Steak Pudding

A savory pudding made by encasing seasoned beef in a suet and flour dough and cooking slowly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Steak Pudding

Ingredients

Directions

Prepare the dough

  1. Mix flour, suet, and salt in a bowl.

  2. Add cold water to form a stiff dough.

  3. Roll out the dough to ½ inch thick.

Assemble

  1. Season the meat with pepper and salt, then place it in an earthen dish.

  2. Add 1 cup of water to the dish and cover it with the rolled-out dough.

Cook

  1. Cook in an Aladdin Pail for 5 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + beeftop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and beef barely smell alike, yet cooks put them together in 10,677 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the structure of the suet crust that encloses the meat.
Suet
Adds fat that keeps the crust rich and tender.
Beef or mutton
Shin or neck cuts become tender through long cooking, adding savory meat flavor.

The step that matters

Covering the dish with dough. The dough lid must seal the edges so steam and juices stay in the dish during the long cook. Loose edges let liquid escape and can leave the meat dry.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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