Steak Pudding (Recipe from 1903)

Steak Pudding >>>

Auckland Star, Volume XXXIV, Issue 89, 15 April 1903, Page 2 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

A Good Steak Pudding (Metric Version)

1. Suet crust: Line a greased basin with a thin suet crust.

2. Beef:

   • Use 900 grams of shin of beef or beef steak, cut into thick, square pieces.

3. Kidney:

   • Use 115 grams (a quarter of a pound) of beef kidney, with the white part removed.

4. Seasoning:

   • Add 1 small teaspoon (about 5 ml) of pepper.

   • Add 1 teaspoon (about 5 ml) of salt.

   • Add 1 tablespoon (about 15 ml) of flour.

   • Add some chopped parsley and chopped raw onion.

5. Assembly:

   • Dip each piece of meat into the flour mixture.

   • Place the meat into the basin lined with suet crust, filling it lightly.

   • Fill up with water.

6. Cover:

   • Cover with more suet crust.

   • Tie a cloth over the top.

7. Cooking:

   • Steam for four hours.

8. Serving:

   • Turn out the pudding onto a dish, or serve directly in the basin with a serviette folded around.

9. Optional:

   • Many people add a few oysters to enhance the flavor.