Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
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 the batter
Mix the flour, milk, and salt in a bowl.
Pour the mixture into a shallow baking pan.
Bake and serve
Place the pan in a 400°F (200°C) oven one hour before dinner.
Bake for 10 minutes, then place it under the roasting beef.
Leave it in the oven for about 5 minutes after removing the beef.
Pour off the fat and serve.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and milk 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
- Flour
- Forms the batter's structure, which sets as the pudding bakes and holds its shape.
- Milk
- Hydrates the flour into a batter, and its water turns to steam that helps the pudding rise.
The step that matters
Placing the pan in the hot oven. A very hot oven heats the batter quickly, so steam forms fast and lifts the pudding. If the oven is not hot enough, the batter cooks slowly, rises poorly, and turns out 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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