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Roast Beef with Yorkshire Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and milk 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 Beef with Yorkshire Pudding

Ingredients

Directions

Roast the beef

  1. Set the beef on a rack or muffin rings in a roasting pan.

  2. Roast the beef until done, allowing juices to drip into the pan.

Make and bake the pudding

  1. One hour before the beef is done, mix the milk, beaten eggs, salt, and flour.

  2. Pour the mixture into the pan under the meat.

Serve

  1. Cut the beef into pieces and serve with the Yorkshire pudding.

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. Beef + milktop 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. Beef + flourtop 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

Beef
Supplies the meat and drippings that flavour the pudding as they fall into the pan.
Eggs
Set when heated, giving the pudding its structure and helping it rise.
Flour
Forms the gluten network that gives the pudding its body and firm shape.
Milk
Provides the liquid that hydrates the flour and creates steam for lift.

The step that matters

Pouring the batter under the meat. The batter must be mixed one hour before the beef is done and poured under the meat so it bakes in hot drippings, which helps it puff and set.

“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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