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Small Beefsteak Pudding

A steamed pudding made from chopped beefsteak, suet, flour, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Small Beefsteak Pudding

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Chop the beefsteak into small pieces.

  2. Mix the chopped beefsteak with suet, flour, and salt.

  3. Add enough water to form a dough.

Assemble and cook

  1. Roll out the dough and line a pudding basin.

  2. Fill the basin with the beef mixture and cover with more dough.

  3. Steam for 2 hours until cooked through.

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

Beefsteak
Provides the meat filling, which cooks through during the long steaming.
Suet
Adds fat that keeps the filling moist and rich as it steams.
Flour
Forms the dough that wraps and holds the filling together.

The step that matters

Adding the water to the dough. Too little water leaves a dry, crumbly dough that cracks when rolled, while too much makes it sticky and hard to line the basin. Add it gradually until the dough just holds together.

“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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