Beef Steak Pudding is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of beef steak and beef kidney boiled in a suet crust. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Steak Pudding.
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This is a classic recipe for a Victorian version of Beef Steak Pudding that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF STEAK PUDDING.—Prepare and season the meat as for a pie, and put into a pudding basin previously lined with a moderately thick suet crust. Then close the crust over the top, and tie up in a cloth. It will require slow boiling for four or five hours, keeping the vessel filled with boiling water as it wastes. When done, open a round hole in the upper part, and put in a bit of butter and a little boiling water. A small bullock's kidney is a great improvement to the beef with those who like the flavour.
Modern Redaction
Ingredients:
600g beef (eg rump steak), cubed
1 beef kidney, cored and finely diced
salt and freshly-ground black pepper, to taste
200ml water
2 tbsp butter
1 batch suet pastry
Method:
Prepare the suet pastry according to the recipe and use 3/4 to line the base and sides of your pudding basin. Season the meat and kidney liberally then place in the basin along with the water and butter. Roll out the remaining pastry and use to form a lid for the pudding, crimping the two pieces of pastry together.
Tie the pudding up in a cloth and cover with kitchen foil then place in a steamer basked and steam over boiling water for about 4 hours, or until the suet crust is properly cooked (top up the boiling water, as needed).
When done, remove the foil and cloth then invert the pudding onto a plate and serve.
