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
Make the batter
Combine sweet milk, eggs, and salt in a bowl.
Gradually add flour until the mixture reaches sponge-cake consistency.
Bake and serve
Place the mixture in a dripping pan under a roast of beef on frames when the roast is half done.
Allow the pudding to absorb the drippings from the meat.
Cut the pudding into squares.
Serve the squares on a platter with the meat.
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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Egg + flourtop 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
- Eggs
- Provide structure and richness that help the batter set and rise in the oven.
- Flour
- Gives the batter body so it bakes into a sponge-like pudding rather than thin liquid.
- Sweet milk
- Supplies the liquid that turns the flour and eggs into a pourable batter and adds moisture.
The step that matters
Placing the batter under the roast. The batter must be in a hot dripping pan under the meat so it absorbs drippings and cooks through. Starting too early or too late changes how much fat it soaks up and how evenly it sets.
“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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