Ruth Pinch’s Beef-Steak Pudding

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

for the pudding paste

six ounces of butter for the suet ↝ Butter, stick, unsalted [Dairy and Egg Products]
the well-beaten yolks of four eggs, or with three whole ones, mixed with a little water ↝ Egg, yolk only, raw [Eggs and omelets]
a little water ↝ Water, tap [Tap water]

for greasing

butter the basin very thickly ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Substitute six ounces of butter for the suet.
Moisten the paste with the well-beaten yolks of four eggs, or with three whole ones, mixed with a little water.
Butter the basin very thickly before the paste is laid in, as the pudding is to be turned out of it for table.
In all else proceed exactly as above.

Original Text

RUTH PINCH’S BEEF-STEAK PUDDING.

To make Ruth Pinch’s celebrated pudding (known also as beef-steak pudding à la Dickens), substitute six ounces of butter for the suet in this receipt, and moisten the paste with the well-beaten yolks of four eggs, or with three whole ones, mixed with a little water; butter the basin very thickly before the paste is laid in, as the pudding is to be turned out of it for table. In all else proceed exactly as above.

Notes

—