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Beefsteak Pudding

A boiled pudding made with beefsteak, flour, water, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and pepper 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 ↓

Beefsteak Pudding

Ingredients

Directions

Prepare

  1. Prepare a large pot of boiling water.

  2. Mix flour with water to form a dough.

  3. Roll out the dough and line a large pudding basin.

Fill and seal

  1. Fill the basin with chopped beefsteak, seasoned with salt and pepper.

  2. Cover the filling with more dough, sealing it well.

Cook

  1. Place the basin in the boiling water and cook for several 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

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. Flour + peppertop 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

Beefsteak
Provides the savory meat filling and most of the substance of the pudding.
Flour
Forms the dough that encloses the filling and gives the pudding its structure.
Water
Hydrates the flour to form a workable dough and supplies steam during cooking.

The step that matters

Sealing the dough over the filling. A tight seal keeps the boiling water out and the juices in, so the filling cooks gently and stays moist rather than becoming waterlogged.

“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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