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
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.
Make the batter
In a bowl, mix the flour and salt.
Add enough milk to create a stiff, smooth batter.
Incorporate the remaining milk and beaten eggs, mixing well.
Bake and serve
Pour the batter into a well-greased shallow tin.
Bake at 400°F (200°C) for 1 hour.
Place the pudding under the meat for 30 minutes to absorb gravy.
Cut into small squares and serve with hot roast beef.
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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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked 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
- Flour
- Forms the batter structure that sets into the pudding's rise and crumb.
- Eggs
- Bind the batter and help it puff and set during baking.
- Milk
- Hydrates the flour and thins the batter so it can rise in the hot oven.
The step that matters
Preheat the fat and tin before pouring the batter. The batter must hit a very hot, greased tin so steam forms quickly and the outside sets as the centre rises. Pouring into a cool tin or opening the oven early can cause a flat, dense pudding.
“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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