Ruth Pinch’s Beef-Steak Pudding


To make Ruth Pinch’s celebrated pudding (known also as beef-steak pudding à la Dichens), substitute six ounces of butter for the suet in this receipt, and moisten the paste with the well-beaten yolks of four eggs, or with three whole ones, mixed with a little water; butter the basin very thickly before the paste is laid in, as the pudding is to be turned out of it for table. In all else proceed exactly as above.