Wartime Comfort Food: Meat & Batter Pudding | Radiation Cook Book

Welcome friends! In this episode of The Old Cookbook Show, we’re diving into a classic recipe from the Radiation Cookery Book, first published in 1927 and used throughout the Depression and World War II. This cookbook helped promote early gas ovens with regulators — the origin of the now-famous “gas mark” system.

Today’s recipe is Meat and Batter Pudding — an old-fashioned comfort food that’s a cousin to Yorkshire pudding. With a savoury layer of minced beef (or mutton) topped with a golden, puffy batter, this dish is hearty, filling, and budget-friendly. Think shepherd’s pie meets Yorkshire pudding!

Along the way, we explore the history of the cookbook, the quirks of vintage recipe instructions (like “1 ½ eggs”), and the fascinating evolution of British cooking traditions. If you love old cookbooks, classic recipes, and forgotten comfort foods, this episode is for you.

Let us know in the comments — did your family ever make Meat and Batter Pudding, or do you still cook something similar today?

📚 Featured Cookbook: Radiation Cookery Book (1946 edition)
🍽️ Recipe: Meat and Batter Pudding (with a Yorkshire pudding-style topping)

👉 If you enjoy vintage recipes and food history, don’t forget to like, subscribe, and share so you never miss an episode of The Old Cookbook Show.


MEAT AND BATTER PUDDING Recipe
Ingredients—
6 ozs. flour.
½ teaspoonful salt.
1 ½ eggs.
¾ pint milk.
¾ lb. minced beef or mutton.
Gravy.
Salt and pepper.
Tomato ketchup or powdered mace.
Herbs (optional).

Regulo Setting Mark 6
Time I Hour
Method-Make a batter with the flour, eggs, milk and herbs (as for Pancakes, see page 99). If convenient, leave to stand in a cool place.
Mix the meat with sufficient of the gravy to make it moist but not liquid. Add salt, pepper and flavouring. Turn into a well-greased pie-dish, which should not be more than half full.
Pour the batter over the meat and bake in the oven for 1 hour with the Regulo at mark 6.
Heat the remainder of the gravy and serve in a gravy boat with the pudding.



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