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Yorkshire Pudding Served with Meat

A baked batter of flour, eggs, and milk cooked in a roasting pan with beef drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 Served with Meat

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, mix the flour and salt.

  3. In another bowl, beat the egg yolks and then add the milk.

  4. Combine the wet and dry ingredients quickly.

Roast

  1. In a roasting pan, pour off excess fat from the beef, leaving enough to prevent sticking.

  2. Pour the batter into the pan and roast alongside the beef, allowing drippings to fall onto the pudding.

  3. Baste the meat with the reserved gravy.

Serve

  1. Once cooked, 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 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).

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

All-purpose flour
Provides the starch and gluten that give the batter its structure as it bakes.
Eggs
Their proteins set during baking and help the batter puff and hold its shape.
Milk
Adds moisture that turns to steam in the hot oven, helping the pudding rise.

The step that matters

Combine the wet and dry ingredients quickly.. Overmixing develops too much gluten in the flour, which makes the pudding tough and dense instead of light and crisp.

“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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