Steamed steak pudding recipe
Puddings involving meat are not as frightening as they sound. In Nana’s day they were really just a stew or casserole with a topping of some sort. Coal ranges were always producing heat for one thing or another and these puddings could be popped at the back of the stove to simmer away until dinner – which is why they take hours to cook. I found this recipe for steamed steak pudding in my mother’s recipe notebook, written by my grandmother Olive Peterson. I was attracted to it mainly for its simplicity but also because she had written the date January 31, 1962 in the corner of the recipe.
|500 g||Stewing steak, I used chuck|
|¼ cup||Flour, seasoned|
|1||Tomato, large, skinned and chopped|
|1 to taste||Salt & freshly ground pepper|
|1 tbsp||Malt vinegar|
|2 slices||White bread, stale, sokaed in 1/2 cip milk|
- Cut meat into small pieces and roll in some seasoned flour to cover well. I do this by putting flour, salt and pepper in a plastic bag, followed by the steak pieces, and shaking it around until they are well covered.
- Put the meat into a greased pudding basin and add onion, tomato, salt and pepper. Pour vinegar and water over the meat.
- Squeeze the bread to remove most of the milk, break into small pieces and put in a bowl to which you add the beaten egg. Mix together to form a sort of dough.
- Press the bread mixture over the top of the meat, cover your basin with a lid or baking paper. Make the circle of paper 10 cm larger than the basin and then you can tie it down around the top with string.
- Place into a saucepan of boiling water so that it reaches halfway up the basin. Put on the lid and simmer for 2 hours and 30 minutes.
This dish is best matched with
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