Why it works: Flour and beef are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 10,677 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Beef Pudding
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Use less flour if the batter becomes too stiff.
Mix the batter quickly.
Pour off excess fat from the gravy, leaving enough to prevent sticking.
Pour the batter into the dripping-pan.
Continue roasting the beef, allowing the dripping to fall onto the pudding.
Ensure the oven is at 400°F (200°C).
Baste the meat with the reserved gravy.
Cut the pudding into squares and serve around the meat.
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.
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Flour + beeftop 25% of all pairsSmell alikelowCooked together10,677 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and beef barely smell alike, yet cooks put them together in 10,677 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
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