Steak Pudding is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic Georgian/Regency boiled meat pudding of beef or mutton steaks and onions boiled or steamed in a suet pastry crust. The full recipe is presented here and I hope you enjoy this classic British version of: Steak Pudding.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
A ſteak pudding.
MAKE a good cruſt, with ſuet ſhred fine with flour, and mix it up with cold water. Seaſon it with a little ſalt, and make a pretty ſtiff cruſt, about two pounds of ſuet to a quarter of a peck of flour. Let your ſteaks be either beef or mutton, well ſeaſoned with pepper and ſalt, make it up as you do an apple-pudding, tie it in a cloth, and put it into the water boiling. If it be a large pudding, it will take five hours ; a ſmall one, three hours. This is the beſt cruſt for an apple-pudding. Pigeons eat well this way.
Modern Redaction
Ingredients:
2 batches suet pastry made with plain flour
300g beef or mutton steaks, cut thin
salt and freshly-ground black pepper
1 onion, sliced into rings
Method:
Prepare the suet pastry according to the recipe (but use plain flour). Roll out to about 1cm thick and use 3/4 to line the base and sides of a 1.5l pudding basin.
Cut the steaks into pieces about 4cm square. Arrange these in the suet crust, alternating with the onion. Pour in 6 tbsp water then use the remaining suet pastry to form a lid. Crimp well and cover the pudding loosely with greaseproof (waxed) paper that has a pleat in it to allow for expansion. Tie securely with string then cover with a double layer of kitchen foil.
Set in a steamer basket over a large pan of boiling water and steam the pudding for about 150 minutes, or until cooked through.
When done, remove the pudding and unwrap then invert onto a plate and serve.
