Baked Beefsteak Pudding is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of beef and kidney baked in an egg, milk and flour batter. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Beefsteak Pudding.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BAKED BEEF-STEAK PUDDING.
600. INGREDIENTS.—6 oz. of flour, 2 eggs, not quite 1 pint of milk, salt to taste, 1-1/2 lb. of rump-steaks, 1 kidney, pepper and salt.
Mode.—Cut the steaks into nice square pieces, with a small quantity of fat, and the kidney divide into small pieces. Make a batter of flour, eggs, and milk in the above proportion; lay a little of it at the bottom of a pie-dish; then put in the steaks and kidney, which should be well seasoned with pepper and salt, and pour over the remainder of the batter, and bake for 1-1/2 hour in a brisk but not fierce oven.
Time.—1-1/2 hour. Average cost, 2s.
Sufficient for 4 or 5 persons.
Seasonable at any time.
Modern Redaction
Ingredients:
180g plain flour
2 eggs
550ml milk
salt, to taste
675g rump steak, cubed
1 ox kidney, cored and cut into small pieces
a little beef fat or suet, finely chopped
salt and freshly-ground black pepper
Method:
Whisk together the flour, eggs, milk and salt in a bowl to make a batter. Set aside for 10 minutes to rest.
Pour a little of the batter into the base of a pie dish. Combine the beef, kidney and beef fat in a bowl. Season liberally with salt and freshly-ground black pepper then turn into the pie dish and cover with the remaining batter.
Transfer to an oven pre-heated to 180°C and bake for about 90 minutes, or until the batter is set, the meat is cooked and the top of the dish is golden brown.
