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
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.
Make the batter
Make a batter by beating together the eggs, milk, and flour.
Pour the batter into a shallow pan.
Assemble and bake
Add the steak and sliced kidney on top.
Pour the stock over the meat.
Cover with the remaining batter.
Bake for 3 hours at 400°F (200°C).
Serve
Serve hot.
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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Egg + milktop 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
- Set with heat to form the pudding's structure and help it rise with trapped air.
- Milk
- Adds moisture and makes the batter pourable, helping it puff and turn tender.
- Flour
- Forms the batter's main structure as its starch and proteins set during baking.
- Steak
- Provides the main meat flavour and substance, with its juices seasoning the pudding below.
- Stewed kidney
- Adds rich, savoury meat flavour and body to the filling.
- Stock
- Adds moisture and savoury flavour to the meat layer as it cooks.
The step that matters
Bake for 3 hours at 400°F (200°C). The batter must set fully, with its eggs and flour cooked through, so the pudding rises and holds its shape. Underbaking leaves it soggy and doughy, while the meat needs the full time to become tender.
“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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