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Yorkshire Pudding, to Serve with Hot Roast Beef

A baked batter of milk, flour, eggs, and salt served with roast beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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, to Serve with Hot Roast Beef

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. In a bowl, combine flour and salt.

  2. Gradually stir in enough milk to make a stiff batter.

  3. Once smooth, add the remaining milk and beaten eggs.

  4. Beat the mixture for a few minutes.

Bake and serve

  1. Pour into a well-greased shallow tin.

  2. Bake in a 350°F (175°C) oven for 1 hour.

  3. For the last 30 minutes, place it under the meat to catch the gravy.

  4. Cut into small square pieces before serving.

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. Flour + eggtop 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

Flour
Forms the structure of the batter that puffs and sets in the oven.
Eggs
Add structure and help the pudding rise and set as it bakes.
Milk
Hydrates the flour and makes a thin batter that steams and puffs in the hot fat.

The step that matters

Heat the tin before pouring the batter. A thin batter needs a very hot, greased tin so it sizzles on contact and sets quickly, which lets it rise. If the tin is not hot enough, the pudding spreads flat and turns dense.

“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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