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Yorkshire Pudding with Roast Beef

A batter of eggs, milk, flour, and salt baked into a puffed pudding 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 flour 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 with Roast Beef

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. Sift the flour and salt together.

Make the batter

  1. Gradually add the milk to the flour mixture to make a smooth batter.

  2. Beat the eggs until light and mix them into the batter.

Bake and serve

  1. Pour the batter into cavity pans and bake for 35 minutes.

  2. Baste with drippings from the roast beef after the pudding has risen.

  3. Alternatively, pour the batter into a roasting pan and bake with the roast on a rack above it to self-baste.

  4. Serve cut into squares with the meat.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, 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
Add structure and help the batter puff as it bakes.
Flour
Forms the structure that sets the pudding as it bakes.
Milk
Adds liquid whose steam helps the pudding rise.

The step that matters

Pour the batter into cavity pans and bake for 35 minutes.. The oven must be fully hot when the batter goes in. The batter needs to heat quickly so its steam lifts it before the structure sets, which is what makes the pudding rise.

“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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