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Elisabeth Ayrton

Beef Steak Pudding

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
English Provincial Cooking
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

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

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