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Beefsteak Pudding, Baked

A baked pudding made with beefsteak, ox kidney, flour, eggs, milk, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Beefsteak Pudding, Baked

Ingredients

Directions

Prepare

  1. Cut the beefsteak into finger-shaped pieces.

  2. Fry the beefsteak pieces for a few minutes.

Make and bake

  1. Prepare the pudding mixture with flour, eggs, milk, salt, and pepper.

  2. Combine the fried beefsteak and ox kidney with the pudding mixture.

  3. Pour into a baking dish and bake until set.

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

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Flour
Forms the body of the batter and gives the pudding its structure as it sets.
Eggs
Bind the batter and set during baking, giving the pudding a firm, sliceable texture.
Milk
Adds moisture and liquid that the flour and eggs hydrate into a pourable batter.
Beefsteak
Provides the main meaty flavour and, once fried, some browning on the outside of the pieces.
Ox kidney
Adds a rich, deeply savoury meat flavour and a firmer chew to the filling.

The step that matters

Bake until set. Baking until the egg and flour mixture firms up is what turns the liquid batter into a sliceable pudding. Underbaking leaves it wet and loose in the middle, while the proteins in the eggs need enough heat to coagulate fully.

“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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