Ruth Pinch’s Beefsteak Pudding

Name: Ruth Pinch’s Beefsteak Pudding
Total time: 3 h 30 min
Cuisine: United Kingdom
Ingredients: water ½ pint (or the yolks of 4 eggs, and a little water); water ½ pint (or the yolks of 4 eggs, and a little water); beefsteak 1 lb.; water ½ pint (or the yolks of 4 eggs, and a little water); pepper ½ teaspoonful; salt ½ oz.; mutton may be substituted for beef and half a dozen or a dozen oysters interspersed with it.; water ¼ pint; beef suet finely minced 6 oz.; Flour 1 lb.; flour 1 oz.; (or if you are a Ruth Pinch 6 oz. butter); water ½ pint (or the yolks of 4 eggs, and a little water); salt ½ teaspoonful; mutton may be substituted for beef and half a dozen or a dozen oysters interspersed with it.; mutton may be substituted for beef and half a dozen or a dozen oysters interspersed with it.

Miss Acton, 1845

Preparation info

Difficulty
Medium
Ready in
3 hr 30

Appears in

Good Things in England

By Florence White

Published 1932

About

Ruth Pinch is a well-known character in Martin Chuzzlewit. She used 6 oz. butter for the crust of her pudding instead of 6 oz. suet, and moistened the flour, etc., into a paste with the well-beaten yolks of 4 eggs, mixed with a littl

Ingredients

Europe
United Kingdom
Savoury

Ingredients

Method