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Beef-steak Pudding

A pudding made by rolling fine steaks with fat, layering suet paste, and boiling slowly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Beef-steak Pudding

Ingredients

Directions

Prepare the filling

  1. Prepare fine steaks and roll them with fat in between.

  2. If desired, shred a small amount of onion and add it to the steaks.

Assemble and cook

  1. Lay a layer of suet paste in a basin and place the rolled steaks inside.

  2. Cover the basin with more paste and pinch the edges to seal in the gravy.

  3. Cover with a cloth tied tightly and boil slowly for a long time.

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

Steaks
Provide the main meat filling, becoming tender during long, slow boiling.
Suet
Forms the paste that encloses the filling, adding richness and a tender crust.
Fat
Layered between the steaks to add moisture and flavour as they cook.

The step that matters

Cover with a cloth tied tightly and boil slowly for a long time.. Slow simmering gently breaks down the tough connective tissue in the steak while keeping the pudding moist. A loose cloth or fast boil can let water in and leave the meat dry or the crust soggy.

“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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