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Beefsteak Pudding

A boiled pudding made from seasoned beefsteak wrapped in soda biscuit crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and biscuit work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 841 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Beefsteak Pudding

Ingredients

Directions

  1. Season the steaks with pepper, coarse sea salt, and butter.

  2. Roll the seasoned steaks in a good soda biscuit crust.

  3. Boil the wrapped steaks for two 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 + biscuittop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Butter + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Nice steaks
Provide the meat that becomes tender during the long, slow boil.
Soda biscuit crust
Wraps the steaks and steams into a soft, enclosing pudding crust.
Butter
Adds richness and moisture to the meat as it cooks.

The step that matters

Rolling the steaks in the crust. The crust must be sealed fully around the steaks so no water enters during the two-hour boil. A tight wrap keeps the meat moist and the crust cohesive as it steams.

“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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