Beefsteak Pudding
Ingredients
Directions
Prepare
Prepare the stock and set aside.
Arrange the ingredients in a basin.
Fill the basin with stock.
Wrap and cook
Cover with beefsteak and pastry dough.
Tie securely in a buttered cloth.
Boil in a stewpan for 1.5 hours.
Serve
Turn out of the dish and serve.
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
- Beefsteak
- Provides the meat that becomes tender and flavourful during long, gentle boiling.
- Pastry dough
- Forms a sealed crust that holds the filling together while it cooks.
- Good stock
- Supplies liquid that keeps the filling moist and adds savoury flavour.
The step that matters
Tie securely in a buttered cloth. If the cloth is loose or leaks, stock can seep in and the pastry may become soggy or fall apart. A tight, well-greased wrap keeps the pudding sealed while it boils.
“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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