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Beefsteak Pudding

A savory pudding made with skirt steak, suet pastry, salt, kidney, flour, and water, boiled for 1.5 hours.

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

Ingredients

Directions

Prepare the filling

  1. Cut the meat into small squares.

  2. Dip the meat in seasoned flour.

  3. Make the pastry.

Line and cover the basin

  1. Cut off one-third of the pastry.

  2. Roll the larger pastry piece.

  3. Fit it into a greased basin.

  4. Add the meat and water to the basin.

  5. Wet the edges.

  6. Cover with the lid of pastry.

  7. Cover with a scalded and floured cloth.

Cook

  1. Boil for 1.5 hours.

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

Skirt steak
Provides the meat that becomes tender during long, slow cooking in the pudding.
Suet pastry
Its fat makes the crust rich and tender while the lid seals in steam.
Flour
Coats the meat and thickens the cooking juices into a gravy.

The step that matters

Keep the pudding boiling gently for the full time. A gentle, steady boil steams the pudding evenly and keeps the lid sealed. If the water drops low or boils too hard, the pudding can cook unevenly or let in water.

“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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