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Small Beef-steak Pudding

A steamed pudding made from chopped beef steak, suet, flour, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and flour are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 10,677 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Small Beef-steak Pudding

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the filling

  1. Chop the beef steak and suet finely.

  2. Mix with flour and a pinch of salt.

Make the dough

  1. Add enough water to form a dough.

  2. Roll out the dough and line a pudding basin.

Assemble and steam

  1. Fill with the meat mixture and cover with more dough.

  2. Steam for 2 hours until cooked through.

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. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Beef and flour barely smell alike, yet cooks put them together in 10,677 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef steak
Provides the main meaty filling and savoury flavour.
Suet
Adds fat that keeps the meat moist and rich during steaming.
Flour
Forms the dough that encloses the filling and gives it structure.

“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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