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Yorkshire Pudding

A baked batter made from flour, eggs, milk, and salt, cooked in a hot dish with roast drippings.

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

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

Make the batter

  1. In a bowl, combine flour, eggs, salt, and milk to make a smooth batter.

Prepare the dish

  1. Preheat a dish under the roasting meat to catch drippings until hot and well greased.

Bake and serve

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

  2. Bake until the top is browned and set, then turn to brown both sides.

  3. A pudding 1 inch thick will take about 2 hours to cook.

  4. Serve under the roast beef to absorb the juices.

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.

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.

  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 starch and gluten network that gives the pudding its structure.
Eggs
Set during baking to give the pudding its firm, airy structure and help it rise.
Milk
Adds moisture and steam that help the batter puff and give a tender interior.

The step that matters

Preheat the dish until very hot and well greased before pouring in the batter. Hot fat starts cooking the batter's outer layer on contact, so steam and heat push the batter up and set it. A cool dish lets the batter spread and sink instead of rising.

“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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