British · main

Roast Beef with Yorkshire Pudding

Roast Beef with Yorkshire Pudding reads umami 8.8, richness 8.7 and salinity 4.2 on Palate's 0–10 flavor X-ray — a British main, about 2 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.8 · Richness 8.7 · Salinity 4.2 · Smoke 2.3 · Warm Spice 1.6 · Bitterness 1.3 · Nutty 1.2 · Heat 1.0 · Sweetness 0.8 · Earthy 0.7 · Herbaceous 0.5

What's in it (9)

Time & effort: about 2 hr (20 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 244.8 kcal, 23.8 g protein, 12.8 g fat, 7.8 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

  1. Rub the joint with oil, salt, and pepper and roast at 220C for the first 20 minutes, then reduce to 160C until desired doneness.
  2. Make batter from eggs, milk, and flour whisked to a smooth consistency and rested for 30 minutes.
  3. Pour batter into very hot fat in a muffin tin and bake at 220C for 20-25 minutes until puffed and golden.
  4. Rest the beef, then serve with puddings, roast potatoes, and gravy.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.