Baked Beef Steak Pudding is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of beef steak pieces layered with an egg and flour batter in a dish that's oven baked to cook. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Beef Steak Pudding.
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This is a classic recipe for a Victorian version of Baked Beef Steak Pudding that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF STEAK PUDDING, BAKED.—Beat the steaks well, cut them into middling sized pieces, and season with pepper and salt. Make a batter of milk, eggs, and flour, lay a little of it at the bottom of the dish; then put in the steaks, pour the remainder of the batter over them, and bake to a fine brown.
Modern Redaction
Ingredients:
500g beef steaks
salt and freshly-ground black pepper
225g plain flour, sifted
pinch of salt
2 tbsp butter, melted and cooled
2 egg yolks
milk of water to moisten
2 egg whites
Method:
Beat the steaks well with a mallet or rolling pin then cut into medium-sized piece and season well with salt and black pepper before setting aside.
Combine the flour in a bowl with the salt, butter and egg yolks. Mix well then add just enough milk of water to moisten. Now add enough water (or milk) to yield the consistency of thick cream.
Pour a little of the batter in the base of a baking dish and lay the steak pieces on top. Pour over the remaining batter then transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until the pudding is cooked through and golden brown on top.
