Meat Pudding
Baking and Desserts | British cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
6
🍽️ Servings
3
Description
Recipe taken from a book by Emily Smith 'Recipes from the Countryside'.
Ingredients
- Beef - 5 oz
- Lard - 0 oz
- Wheat Flour - 5 oz
- Water - 0 fl oz
- Ground Black Pepper - ½ teaspoon
- Salt - to taste
Step by Step guide
Step 1
Cut the beef into small cubes about 5 mm on each side.
Step 2
For the dough, mix the lard, flour, and 2 pinches of salt until homogeneous. Add cold water and knead the dough.
Step 3
Take two-thirds of the dough and divide it into three parts. Roll each part into a circle and place it in muffin tins.
Step 4
From the remaining third of the dough, roll out three lids for the puddings to fit the size of the tins. If the dough sticks, work with damp hands.
Step 5
Season the beef with pepper and salt. Place it in the tins lined with dough.
Step 6
Cover the tins with the lids and press them onto the base with damp fingers.
Step 7
Place a plate upside down at the bottom of a pot, and set the tins on top. It is important that they do not touch the bottom of the pot.
Step 8
Pour hot water into the pot so that it reaches halfway up the tins.
Step 9
Cover the pot with a lid, place it on the heat, bring to a boil, and steam for 50–60 minutes over low heat.
Step 10
Allow the finished pudding to cool slightly and remove from the tins.
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