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Yorkshire Timbales

A baked batter of flour, eggs, milk, and salt, cooked in pans greased with beef drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and beef are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,759 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Yorkshire Timbales

Ingredients

Directions

Prepare the batter

  1. Sift the salt with the flour into a bowl.

  2. Beat the eggs until very light.

  3. Add the milk to the eggs, mixing well.

  4. Gradually pour the milk mixture onto the flour, stirring to make a smooth paste.

  5. Beat all ingredients together until well combined.

Bake and serve

  1. Grease hot gem pans with beef drippings.

  2. Pour the batter into the pans and bake until risen.

  3. Baste with hot drippings before serving with roast beef.

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 + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + beeftop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, 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 as it sets in the oven.
Eggs
Bind the batter and help it rise and set when baked.
Milk
Adds moisture and loosens the batter into a pourable mixture.
Beef drippings
Greases the hot pans and adds rich flavour and browning to the outside.

The step that matters

Greasing the hot gem pans. The pans must be hot before the batter goes in. The batter sets quickly on contact with hot fat, which helps the timbales rise and release cleanly instead of sticking.

“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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