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Roast Beef with Yorkshire Pudding

Yorkshire pudding is a baked batter made from flour, eggs, milk, and fat, served with roast beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Roast Beef with Yorkshire Pudding

Ingredients

Directions

Prepare

  1. Fifteen minutes before the roast is done, skim the fat from the gravy and place it in a smaller dripping pan or pudding dish in the oven.

  2. Sift the salt and baking powder with the flour in a bowl.

  3. In another bowl, beat the eggs until light, then add the milk and mix well.

  4. Quickly combine the sifted flour mixture with the egg and milk mixture.

Bake and serve

  1. When the fat begins to bubble, pour in the batter and cook until golden brown.

  2. Cut the pudding into squares and serve with the 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. 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

All-purpose flour
Forms the batter's structure, setting as the eggs and milk bake.
Eggs
Bind the batter and provide structure and lift as they set in the oven.
Milk
Adds moisture and helps the batter spread and puff while baking.
Baking powder
Releases gas during baking to help the pudding rise.
Fat from the gravy
Heats until sizzling so the batter sets quickly and browns with a crisp edge.

The step that matters

Pour the batter into the hot fat. The fat must be very hot and bubbling before the batter goes in. Hot fat starts cooking the batter's surface immediately, creating the steam and crisp edges that let the pudding rise. Cold fat makes a dense, greasy result.

“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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