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Rump-steak and Kidney Pudding

A boiled pudding made with rump steak, kidneys, suet crust, flour, salt, and pepper.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 10 ingredients
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Rump-steak and Kidney Pudding

6 persons

Ingredients

Directions

Prepare the filling

  1. Procure tender rump steak that has been hung a little time.

  2. Divide the steak into pieces about an inch square.

  3. Cut each kidney into 8 pieces.

Line and layer

  1. Line the dish with crust made with suet and flour in the proportion of 6 oz suet to each 1 lb flour, leaving a small piece of crust to overlap the edge.

  2. Cover the bottom of the dish with a portion of steak and a few pieces of kidney; season with salt and pepper.

  3. Add another layer of steak, kidney, and seasoning.

  4. Continue layering until the dish is full.

  5. Pour in enough water to come within 2 inches of the top of the basin.

Cover and boil

  1. Moisten the edges of the crust.

  2. Cover the pudding with the top crust, press the two crusts together so the gravy does not escape, and turn up the overhanging paste.

  3. Wring out a cloth in hot water, flour it, and tie up the pudding.

  4. Put the pudding into boiling water and let it boil for at least 4 hours.

  5. If the water diminishes, replenish with hot water from a jug, keeping the pudding covered.

  6. When the cloth is removed, cut out a round piece in the top of the crust to prevent bursting.

  7. Serve immediately.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
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 Isabella Beeton. 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

Rump steak (in the method)
Provides the main meat filling, becoming tender during the long simmering.
Kidneys
Adds a rich, distinctive flavour and meaty body to the filling.
Suet (in the method)
Enriches the crust with fat, keeping it tender and moist as it steams.
Flour (in the method)
Forms the structure of the crust that holds the filling and gravy.

The step that matters

Keeping the water boiling and the pudding covered. The pudding cooks by steaming in boiling water for hours. If the water drops and the pudding is uncovered, the crust dries and the filling may cook unevenly, so topping up with hot water keeps the heat steady.

“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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