Beef Steak Pudding

Name: Beef Steak Pudding
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 lb (½ kg) suet crust; 4 shallots or 1 medium onion, skinned and finely chopped; 4 shallots or 1 medium onion, skinned and finely chopped; 1½ lb (¾ kg) rump steak, cut in thin small slices, about 2 by 4 inches (5 cm by 10 cm), well trimmed of all fat; 1 tablespoon flour; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ¼ lb (120 g) mushrooms, sliced; ⅝ cup (1.5 dl) red wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

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.

Ingredients

1 lb (½ kg) suet crust
1 tablespoon flour

Europe
United Kingdom
Engalnd
Main course

Method

Roll out the suet crust ¾ inch (2 cm) thick. Line a medium-sized bowl, so that the crust stands up about ¼ inch