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Beefsteak Pudding

A steamed pudding made with beefsteak slices, pastry, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Beefsteak Pudding

Ingredients

Directions

Prepare the dough

  1. Mix flour, suet, and enough water to form a dough.

  2. Roll out the dough to about ¼ inch thick.

  3. Line a well‑greased pudding dish.

Prepare the filling

  1. Cut the beefsteak into thin slices about 4 inches long.

  2. Season the slices with salt.

  3. Dust the slices with flour.

  4. Lightly roll the beef slices.

  5. Fill the dish with the rolled slices.

  6. Add enough water to create gravy.

Cover and steam

  1. Cover the top with the remaining pastry.

  2. Secure the edges.

  3. Steam for 4 to 5 hours.

  4. Leave the pudding in the dish before serving.

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

What each ingredient does

All-purpose flour
Forms the dough that encloses the filling and holds its shape while steaming.
Suet
Adds fat that keeps the pastry rich and tender during long steaming.
Beefsteak
Provides the meat that becomes tender and flavourful in the steamed pudding.

The step that matters

Secure the edges. If the edges are not sealed tightly, steam escapes and water can enter the pudding, leaving the pastry soggy and the filling watery over the long steaming time.

“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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