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Beef Steak Pudding

A steamed pudding made with thinly sliced beef, suet, flour, salt, pepper, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Beef Steak Pudding

Ingredients

Directions

Prepare the filling

  1. Cut the steak into thin pieces.

  2. Mix the flour, pepper, and salt together.

  3. Dip each piece of meat in the mixture and roll it up with a small piece of fat.

Assemble and steam

  1. Line a basin with two-thirds of the pastry.

  2. Place the meat in the basin and pour in the stock.

  3. Cover with the remaining pastry.

  4. Cover the pudding with greased paper or a floured cloth.

  5. Steam for 2½ 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

Steak
Provides the main meat filling and rich beefy flavor when steamed slowly.
Suet
Adds richness and moisture, keeping the meat tender during long steaming.
Flour
Coats the meat, helping the juices thicken slightly into a light gravy.
Stock
Adds moisture and savory flavor, turning into gravy as the pudding steams.

The step that matters

Cover the pudding with greased paper or a floured cloth. The cover must be sealed and allowed room to expand, since steam needs to circulate and the pastry must cook through without becoming soggy or tearing.

“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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