Batter Pudding with Meat is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic savoury baked pudding of an English batter base with diced meat and onion. The full recipe is presented here and I hope you enjoy this classic British version of: Batter Pudding with Meat.
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This is a classic recipe for a Victorian version of Batter Pudding with Meat 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
BATTER PUDDING, WITH MEAT.—Make some English batter, and pour a little into the bottom of a pudding dish; then put meat of any kind into it, and a small onion, shred; pour the remainder of the batter over, and bake in a slow oven.
Pour a little of the batter into the base of a buttered pudding dish then lay over the meat and the onion. Pour the remainder of the batter on top then transfer to an oven pre-heated to 160°C and cook for about 80 minutes, or until cooked through and golden.
