Recipes > Meat > Beef > Steak > Beef-steak Pudding

Beef-steak Pudding


  • 1 pound of flour
  • 3/4 or 1/2 pound of suet
  • 1 1/2 pounds of beef or rump steak
  • 1/2 pound of bullock's kidney
  • seasoning


Chop the suet finely, mix well with the flour, adding a pinch of salt.

Mix to a paste with cold water.

Roll it out, and line a greased quart-basin, reserving one-third for the cover.

Cut the steak into thin strips, and the kidney into slices.

Mix some pepper and salt on a plate, and season the meat nicely.

Roll each piece of meat round a tiny piece of the fat, and place the rolls and the pieces of kidney in the basin.

Pour in rather more than a quarter of a pint of water.

Roll out the remaining piece of paste.

Wet the edges of that in the basin, lay the cover on, and trim round neatly.

Tie over a well-scalded and floured cloth, and boil for four hours.

Oysters are sometimes put in these puddings; they should be bearded, and the hard white part removed.

A rabbit or veal pudding may be made in the same manner. To these add a quarter of a pound of lean ham or bacon.

Where economy must be studied, less suet may be used in making the crust.


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The Skilful Cook (1905).

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