Beef Pudding
Ingredients
Directions
Prepare the meat
Cut the steak into three long pieces.
Slice each end of the pieces diagonally.
If using butcher's cuttings, remove all sinew and excess fat.
Season the meat with coarse sea salt and black pepper.
Assemble and steam
Place the meat in a pudding basin and cover with water.
Add suet or fat on top before sealing the basin.
Steam for several hours until cooked through.
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
- Steak
- Forms the main body of the pudding and provides the meaty flavour and texture.
- Suet or fat
- Adds richness and moisture as it melts into the meat during steaming.
The step that matters
Steam for several hours until cooked through. Steaming gently over long periods breaks down tough connective tissue in the meat, making it tender. Cooking too briefly leaves the meat chewy, so it should be checked for doneness before serving.
“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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