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Beefsteak Pudding

A boiled pudding made with layers of beefsteak, seasoning, flour, suet, and salt.

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

Ingredients

Directions

Prepare

  1. Prepare a large pot of boiling water.

  2. Mix flour and suet to form a dough.

  3. Line a large pudding basin with the dough.

Fill and seal

  1. Fill the basin with layers of beefsteak and seasoning.

  2. Cover with more dough and seal tightly.

Boil and serve

  1. Boil for 36 hours, ensuring the pot remains filled with water.

  2. Carefully remove the pudding and serve on a large platter.

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
Forms the main savory filling, becoming tender during long, gentle boiling.
Flour
Forms the dough's structure, letting it hold its shape around the filling.
Suet
Adds fat to the dough, giving it richness and a moist, tender texture.

The step that matters

Keep the pot filled with boiling water. The pudding must stay fully submerged for the whole boil. Exposed parts receive less even heat, so they can cook unevenly and dry out.

“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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