Skip to main content
Main

Yorkshire Pudding Served with Meat

A batter of milk, eggs, flour, and salt baked in a roasting pan, served with roast meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 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 the batter

  1. Preheat oven to 400°F (200°C).

  2. Beat egg whites and yolks separately in a bowl.

  3. Mix milk, flour, and salt with egg yolks until smooth; if batter too thick, add less flour.

Bake with the roast

  1. When roast beef is halfway done, pour off excess fat from pan, leaving enough to prevent sticking.

  2. Pour batter into pan and continue roasting beef, allowing drippings to fall onto pudding.

  3. Baste meat with reserved gravy to make room for batter.

Serve

  1. Once cooked, cut pudding into squares and serve around 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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked 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
Whites trapped by beating give the pudding lift and an airy, hollow structure.
Flour
Its starch sets during baking, giving the pudding its firm, sliceable structure.
Milk
Provides the liquid that turns the batter into a pourable mix and adds moisture to the baked pudding.

The step that matters

Pouring the batter into the hot pan fat. Batter poured into hot fat sears at once, which helps it rise and brown. A batter that is too thick will not spread or rise well, so it should be loose enough to pour.

“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.

More yorkshire pudding recipes

with Roast Beef 8with Beef 3 See all 346 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesChicken BrothChicken Broth257 recipes