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Beef Steak Pudding

A boiled pudding made from rump steak, fat, pepper, salt, herbs, stock, and pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and pasta are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,091 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Beef Steak Pudding

Ingredients

Directions

Prepare the filling

  1. Cut and flatten the rump steak, including some fat.

  2. Season the steak with pepper, coarse sea salt, and fine herbs.

  3. Fill a lined pudding basin with the seasoned steak.

  4. Add a little good stock to the basin.

Cook

  1. Cover the basin with pastry and tie it with a cloth.

  2. Boil for about 3.5 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. Pepper + pastatop 13% of all pairs
    Smell alikemoderate
    Cooked together2,091 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Rump steak
Provides the main meat, which becomes tender during long gentle cooking.
Fat
Adds moisture and richness to the lean steak as it cooks.
Good stock
Moistens the filling and helps build flavour as it cooks.

The step that matters

Boil for about 3.5 hours. The steak needs a long, steady simmer to turn tough muscle fibres tender. Boiling too hard or too briefly can leave the meat chewy or the pudding unevenly cooked.

“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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