![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/puddings.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
82
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
6 oz. of flour, 2 eggs, not quite 1 pint of milk, salt to taste, 1-1/2 lb. of rump-steaks, 1 kidney, pepper and salt.
👨🍳 Method
Cut the steaks into nice square pieces, with a small quantity of fat, and the kidney divide into small pieces. Make a batter of flour, eggs, and milk in the above proportion; lay a little of it at the bottom of a pie-dish; then put in the steaks and kidney, which should be well seasoned with pepper and salt, and pour over the remainder of the batter, and bake for 1-1/2 hour in a brisk but not fierce oven.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Baked Beef-Steak Pudding this week, eager to experience a Victorian-era comfort food. I found the process delightfully simple, with a batter that reminded me of a savoury Yorkshire pudding. The surprise came when I opened the oven to find the steak had absorbed the batter, creating a moist, dense cake-like topping that was utterly satisfying. This dish is perfect for the weeknight cook who craves hearty, old-fashioned fare. The rump-steak and kidney combo is robust and filling, while the batter ties it all together. I served it with a side of steamed greens to cut through the richness. Next time, I might experiment with different cuts of meat or even add some vegetables to the mix. But as it stands, this pudding is a comforting throwback to simpler times.
