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 ↓
Yorkshire 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.
Make the batter
In a bowl, mix 8 ounces of flour with ½ teaspoon of salt.
Break 2 eggs into the flour and stir well.
Gradually add 1 pint of milk while beating with a wooden spoon until the batter is smooth and light.
Bake and serve
Place a pudding tin under the roasting meat to catch drippings for greasing.
Pour the batter into the tin and cook under the meat for 30 minutes, or bake in the oven at 400°F (200°C) for 20 minutes.
Watch the pudding and turn the tin to prevent burning.
Once cooked, carefully turn the pudding out onto a hot dish and serve with roast 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.
Photo for illustrative purposes only · Contact us to use it
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 + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked 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
- Forms the structure that sets the batter around the rising steam.
- Eggs
- Bind the batter and help it rise and set as it bakes.
- Milk
- Provides liquid that turns the flour into a pourable batter and adds richness.
The step that matters
Heat the tin before pouring the batter. Pouring batter into hot fat makes the outside sear and start rising immediately, which gives the pudding its lift. A cold tin or cold fat lets the batter spread and rise poorly.
“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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