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Baked Beef-steak Pudding

A baked pudding made with beef steak, kidney, flour, eggs, and milk.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 6 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Baked Beef-steak Pudding

5 persons

Ingredients

Directions

Prepare

  1. Cut the steaks into square pieces with a small quantity of fat, and divide the kidney into small pieces.

  2. Make a batter of flour, eggs, and milk in the above proportion.

Assemble and bake

  1. Lay a little of the batter at the bottom of a pie dish.

  2. Put the steaks and kidney, seasoned with pepper and salt, into the dish.

  3. Pour over the remainder of the batter.

  4. Bake for 1‑1/2 hour in a brisk but not fierce oven.

Nutrition, whole recipe (rough)

233Calories
14 gProtein
13 gFat
14 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and help it set into a firm, sliceable custard-like crust.
Milk
Moistens the batter and helps it bake into a tender, pudding-like texture.
Kidney
Adds rich, meaty flavour and chewy texture to the filling.

The step that matters

Bake in a brisk but not fierce oven. Too little heat leaves the batter pale and wet, while a fierce oven can scorch or toughen the outside before the meat and centre are cooked through. Moderate-high steady heat sets the eggs and batter evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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