Such puddings were made all over England but this eighteenth-century recipe, using good steak and plenty of red wine, makes for very tender beef in rich gravy. The recipe is from Lewes in Sussex.
Roll out the suet crust
Season the flour with salt and pepper and dip the steak slices in it. Put half the meat in the bowl, add the shallots or onion and pile on the rest of the steak with the mushrooms on top. Mix the wine with
Stand the bowl in a saucepan of boiling water (the water should come about halfway up the sides of the bowl). Cover the saucepan and simmer for 3 to 4 hours, adding
©1980 The Estate of Elizabeth Ayrton