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Suet Pudding with Rump Steak

A suet pudding encasing seasoned rump steak, boiled for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Suet Pudding with Rump Steak

Ingredients

Directions

Prepare the crust

  1. Roll out the suet crust to ½ inch thick.

  2. Line a basin with the crust, raising it 1½ to 2 inches above the edge.

Fill and cover

  1. Trim and season the rump steak with salt, pepper, and cayenne.

  2. Layer the steak in the crust and pour in cold water for gravy.

  3. Roll out a cover for the pudding, moisten the edges, and press them together with the crust.

  4. Cover the pudding with a floured cloth tied securely.

Boil and serve

  1. Boil in plenty of water for 3 to 5 hours, depending on size.

  2. After boiling, pierce the pudding to prevent bursting, remove the cloth, and cut a small opening for steam to escape.

  3. Serve immediately.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Suet
Forms a rich, firm crust that stays tender and moist while boiling.
Rump steak
Provides the main meat filling, which becomes tender during long gentle cooking.
Flour
Dusts the cloth so it does not stick to the pudding while it cooks.

The step that matters

Piercing the pudding after boiling. Steam builds up inside the sealed pudding as it cooks. Piercing it and cutting a small opening lets steam escape, which helps prevent the crust from bursting.

“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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