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: a pinch of salt; 1 teaspoon thyme leaves or finely chopped parsley; 1 large onion; 500 g (1 lb 2 oz) stewing beef (I prefer chuck steak, fatty bits removed); juice of ½ lemon (about 2 tablespoons); 300 g (10½ oz/2 cups) plain (all-purpose) flour; 130 g (4½ oz) shredded suet; 1 teaspoon baking powder; 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); plain (all-purpose) flour, enough to give the meat a dusting; 1 thyme stalk; 1 bay leaf; a generous grinding of the pepper mill; 200 ml (7 fl oz) water; 5 small mushrooms, halved

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 (

Ingredients

Europe
United Kingdom
Breakfast
Spicy

Ingredients

Method