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
Ingredients
Directions
Prepare
In a bowl, mix the flour, eggs, salt, and milk to create a smooth batter.
Preheat a dish under the roasting meat to catch drippings and grease it well.
Bake and serve
Pour the batter into the hot, greased dish.
Bake until the top is browned and set, then turn to brown both sides.
A pudding 1 inch thick will take about 2 hours to cook.
Serve it under the roast beef to absorb the juices.
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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Flour + milktop 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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Egg + milktop 18% of all pairsSmell alikemoderateCooked 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
- Flour
- Forms the structure of the batter that rises and sets as it bakes.
- Eggs
- Bind the batter and help it puff and set as it bakes.
- Milk
- Adds moisture and helps form the liquid batter that steams and rises in the oven.
The step that matters
Pouring the batter into the hot, greased dish. The batter must hit a very hot, fat-coated dish so it sizzles on contact and starts to set quickly. This sudden heat creates steam that lifts the batter and gives the pudding its rise. A cold dish produces a flat, dense result.
“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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