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Roast Meat with Pudding

A roast meat served with a Yorkshire pudding made from milk, eggs, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Roast Meat with Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the meat

  1. Do not wash the meat; wipe it with a damp cloth if necessary.

  2. Sprinkle the meat with coarse sea salt, black pepper, and flour.

  3. If the meat is not fatty, place 3-4 small pieces of butter on top.

  4. Place the meat in a dripping pan on a wire rack or small sticks to keep it elevated.

Roast and make the batter

  1. Do not add water; baste and turn the meat often.

  2. Bake for 15-20 minutes per pound at 400°F (200°C).

  3. For the Yorkshire pudding, mix 1 pint of milk, 3 eggs, 3 cups of flour, and a pinch of salt to form a smooth batter.

  4. Pour the batter into the dripping pan under the meat half an hour before the meat is done.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Set the batter structure and help the Yorkshire pudding rise and hold its shape.
Flour
Forms the batter's structure as the pudding bakes and firms up.
Milk
Adds moisture to the batter, which turns to steam and helps the pudding rise.
Butter
Adds fat and flavour to the meat as it roasts and browns.

The step that matters

Pour the batter into the dripping pan half an hour before the meat is done. The batter needs very hot fat in the pan to puff quickly. Adding it too early or letting the fat cool can make the pudding flat and dense.

“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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