Serves 6
1 lb (450g) rump steak
1/2 lb (225g) lean bacon
1 onion
4 tomatoes
2 oz (50g) soft white breadcrumbs
2 large eggs
1 level teaspoon salt
freshly milled pepper
Trim the steak and bacon and cut in pieces. Peel the onion and cut in quarters. Pass the steak, bacon and onion through a mincer two or three times and put into a mixing bowl. Or chop ingredients in a food processor. Scald the tomatoes and peel away the skins. Cut the tomatoes in half and press through a sieve to make a purée. Add to the meat mixture along with the breadcrumbs, eggs, salt and a seasoning of pepper. Mix together well.
Spoon into a greased 2 pint (1.1 litres) pudding basin. Cover with a double thickness of greased greaseproof paper and tie tightly with string. Steam gently for 4 hours in a steamer, or place the pudding basin on an upturned saucer in a saucepan one-third filled with boiling water. Either way keep the pan topped up with extra boiling water during the cooking time so that it does not boil dry. Remove damp paper coverings and cover with a circle of fresh greaseproof paper and a weighted plate. Leave overnight until completely cool. Turn out on to a serving plate and serve the mould cut in slices.
Serve with new potatoes and tender young beans or a green salad. Any leftover makes a delicious sandwich filling. This is one of the nicest cold meat loaves you could wish for. Steaming rather than baking keeps the mixture deliciously moist.