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The recipe follows a vintage guide, specifically "The Cookery Book of Lady Clark of Tillypronie." It outlines a simple yet rich mix of ingredients: eggs, flour, milk, a pinch of salt, and rump steak—seasoned and cooked to perfection in a hot oven. Instead of the usual sausages found in modern renditions, this version focuses on fine cuts of beef, revealing a culinary history that's deeply rooted in the Scottish love of quality meat.
To create the batter, one must whisk eggs, sift in flour, and gently mix in the milk before letting it rest. The key to success lies in preheating the baking dish with beef tallow or oil until sizzling hot, guaranteeing a rise akin to Yorkshire pudding.