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Yoreshire Pudding Under Roast Meat

A batter of flour, eggs, salt, and milk cooked under roast meat drippings until browned.

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

Yoreshire Pudding Under Roast Meat

Ingredients

Directions

Make the batter

  1. Mix flour, eggs, salt, and milk in a bowl to make a batter slightly thicker than pancake batter.

  2. Beat the mixture well until smooth and free of lumps.

Bake

  1. Place a dish under the roasting meat to catch the drippings and ensure it is hot and greased.

  2. Pour the batter into the hot dish with drippings.

  3. Cook until the top is brown and set, then turn to brown both sides.

  4. For a firm pudding about 1 inch thick, cook for 2 hours at a good fire.

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. Flour + milktop 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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked 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
Provides the structure that sets the batter into a risen, sturdy pudding.
Eggs
Bind the batter and help it puff and set as it bakes.
Milk
Adds moisture and loosens the batter so it rises and cooks through.

The step that matters

Heating the dish with drippings before pouring the batter. The batter must hit a very hot, greased dish so its outer edges set quickly and steam lifts the pudding. A cool or greasy-free dish makes the pudding flat and 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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