Beef Steak Pudding

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.


  • 1 lb (½ kg) suet crust
  • 1 tablespoon flour
  • 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
  • 4 shallots or 1 medium onion, skinned and finely chopped
  • ¼ lb (120 g) mushrooms, sliced
  • cup (1.5 dl) red wine
  • Salt and freshly ground black pepper


Roll out the suet crust ¾ inch (2 cm) thick. Line a medium-sized bowl, so that the crust stands up about ¼ inch (0.5 cm) above the top. Roll out a circle for the top.

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 cup (1.5 dl) of water and fill up to within ½ inch (1 cm) of the top of the bowl. Moisten the edge of the crust and press the lid on it. Cover with foil and then with a plate or saucer.

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 a little boiling water to the pan occasionally.