Beefsteak Pudding

Ingredients

• lb. steak
• 1 teaspoonful flour
• 1 teaspoonful salt
• 1 teaspoonful pepper
• Water
• 1 lb. flour
• Pinch of salt
• J teaspoonful baking powder
• 2 oi. suet, finely chopped
• 1 tablespoonful bread crumbs

Method

1. 1

   Mix the flour, salt and baking powder in a bowl, add the chopped suet and the bread crumbs.

2. 2

   Make into a very stiff paste with cold water, using a knife for mixing; roll out once, and line a well-greased basin, 1 pt. size, with paste.

3. 3

   Put in the meat, add water to come half-way up the basin, cover with paste, wetting the edges, pressing them well together, and trimming them neatly.

4. 4

   Cover the pudding with greased paper and steam 2 hours or longer.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 11. The excerpt below is the record exactly as published.

Beefsteak Pudding. \ lb. steak. 1 teaspoonful flour. -1 teaspoonful salt. 1 teaspoonful pepper. Water. 1 lb. flour. Pinch of salt. J teaspoonful baking powder. 2 oi. suet, finely chopped. 1 tablespoonful bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.