19^th Century: Beef Pudding

Name: 19 Century: Beef Pudding
Yield: Makes 1 pudding in a 17 cm (6½ inch/No. 30) basin (mould)
Cuisine: United Kingdom
Ingredients: 125 ml (4 fl oz/½ cup) dark ale, such as porter, stout or a Belgian monastery beer (if you don’t want to use alcohol, use the same quantity of beef stock); 500 g (1 lb 2 oz) stewing beef (I prefer chuck steak, fatty bits removed); 300 g (10½ oz/2 cups) plain (all-purpose) flour; a generous grinding of the pepper mill; 130 g (4½ oz) shredded suet; 1 teaspoon baking powder; juice of ½ lemon (about 2 tablespoons); 1 bay leaf; plain (all-purpose) flour, enough to give the meat a dusting; a pinch of salt; 200 ml (7 fl oz) water; 1 teaspoon thyme leaves or finely chopped parsley; 5 small mushrooms, halved; 1 large onion; 1 thyme stalk

Preparation info

Makes
1
pudding in a 17 cm 6½ inch /No. 30) basin (mould)

Difficulty
Easy

Appears in

Pride and Pudding

By Regula Ysewijn

Published 2016

About

Beef pudding has been a favourite meal of the British for many centuries; like other puddings it finds its origins in the old boiled meat puddings. When filled suet puddings gained popularity by the end of the eighteenth century, there appeared recipes for ‘steak and kidney pudding’, ‘beef and baked beef steak pudding’, both by Maria Eliza Rundell (