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Roast Cwef, with Yorkshire Pudding

A Yorkshire pudding made with milk, flour, eggs, and roast beef drippings served with roast beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and beef are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,759 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Roast Cwef, with Yorkshire 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

  1. Preheat the oven to 400°F (200°C).

  2. Remove excess fat from the drippings, leaving just enough to prevent sticking.

Make the batter

  1. Mix the milk, flour, and egg yolks until smooth.

  2. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.

Bake and serve

  1. Pour the batter into the drippings in the pan and bake until golden brown.

  2. Cut the pudding into squares and serve around the roast beef.

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. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Flour + beeftop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

Eggs
Whites beaten to stiff peaks trap air that lifts the batter as it bakes.
Flour
Provides structure so the batter sets into a risen, sliceable pudding.
Milk
Hydrates the flour and adds moisture, so the batter bakes up tender.
Drippings from roast beef
Hot fat in the pan sears the batter's base, helping it rise and brown.

The step that matters

Pour the batter into the hot drippings. The fat must be very hot before the batter goes in. Hot fat starts cooking the batter immediately, creating steam and a crisp base that lift the pudding. Cold fat lets it spread and sink.

“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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