Skip to main content
Main

Yorkshire Pudding for Roast Beef

A batter of milk, eggs, flour, and salt baked in beef drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 for 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. Lay the beef on a grating or several sticks in a roasting pan.

  3. In a bowl, beat the egg whites and yolks separately.

  4. Mix the milk, beaten egg yolks, flour, and salt until smooth.

Roast and serve

  1. Three-quarters of an hour before the beef is done, pour the batter into the pan.

  2. Continue roasting the beef, allowing the drippings to fall onto the batter.

  3. When both the beef and pudding are done, cut the pudding into squares and serve around 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. Milk + eggtop 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
Whites and yolks are beaten to add lift and enrich the batter's structure.
Flour
Forms the batter's structure, which sets as it bakes to hold the puffed shape.
Milk
Provides the liquid that turns the flour into a batter and creates steam for rising.

The step that matters

Pouring the batter at the right time. The batter must go into a very hot pan with drippings timed to finish with the beef. Pouring too early or too late, or into a cool pan, weakens the rise because the batter needs intense heat to puff and set quickly.

“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.

More yorkshire pudding recipes

with Roast Beef 8with Beef 3 See all 346 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesChicken BrothChicken Broth257 recipes