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Baked Beef and Batter Pudding

A baked pudding made with a steak covered in pancake batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Baked Beef and Batter Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Lay the steak in a pie dish.

  3. Dust the steak with pepper and salt.

Bake

  1. Cover the steak with pancake batter.

  2. Bake for 1 hour.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Tender steak
Forms the meaty base of the dish and releases juices into the pudding as it bakes.
Pancake batter
Bakes into a set, golden topping that covers and holds in the steak.

“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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