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Beef Steak Pudding

A savory pudding made with beef steak, suet, breadcrumbs, flour, baking powder, and kidneys seasoning, boiled for about three hours.

From an old cookbook · modernised transcription
By T. J. Edmonds Ltd. · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Beef Steak Pudding

Ingredients

Directions

Make the paste

  1. Combine ½ lb. bread crumbs, ½ lb. flour, 1 teaspoonful Edmonds' Baking Powder, 1 lb. of steak, ½ lb. suet, and 3 kidneys seasoning.

  2. Mix crumbs, flour, suet, salt to taste, and baking powder with enough cold water to make a stiff paste.

Fill and line the basin

  1. Roll out the paste and line a basin, leaving a small hole at the bottom of the paste.

  2. Cut the steak into pieces and dredge with flour.

  3. Cut the kidneys small; add pepper and seasoning; cover with a thick layer of paste.

Boil

  1. Boil for about 3 hours.

Nutrition, whole recipe (rough)

461Calories
13 gProtein
1 gFat
96 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By T. J. Edmonds Ltd.. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

What each ingredient does

Steak (in the method)
Forms the main filling, becoming tender as it cooks slowly in the pudding.
Kidneys
Adds a rich, savoury flavour to the filling.
Flour (in the method)
Gives the paste structure and helps it hold its shape while boiling.
Suet (in the method)
Adds fat that keeps the paste moist and tender.
Baking powder
Releases gas that helps the paste rise and lighten.
Bread crumbs
Adds body to the paste, giving it a softer, crumbly texture.

The step that matters

Mixing the stiff paste. The paste should be stiff, not wet. Too much cold water makes it slack and prone to tearing, so the crust may not hold the filling or seal well during the long boil.

“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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