Why it works: Flour and biscuit match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 889 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Yorkshire Pudding
Ingredients
Directions
Make the batter
Mix a pint of milk and 4 eggs beaten separately, 1 teaspoon salt, 2 teaspoons baking powder and 2 cups flour. It should be about the consistency of cream.
Bake
Pour some of the drippings from beef roast into 2 biscuit tins, then pour half the pudding in each.
Put into hot oven, sprinkling ½ cup of raisins or currants over each pan just before placing it into the oven.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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 + biscuittop 9% of all pairsSmell alikestrongCooked together889 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Tea + biscuittop 14% of all pairsSmell alikemoderateCooked together107 recipes
Shared aroma: nonanal (fat, citrus).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + teatop 25% of all pairsSmell alikelowCooked together449 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + biscuittop 27% of all pairsSmell alikemoderateCooked together1,643 recipes
Shared aroma: nonanal (fat, citrus).
Flour and egg barely smell alike, yet cooks put them together in 106,462 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
- Eggs
- Set the batter and add lift as they expand in the hot oven.
- Flour
- Provides the structure that holds the risen pudding together.
- Baking powder
- Releases gas that makes the batter rise in the oven.
- Milk (in the method)
- Hydrates the flour and gives the batter its pourable, creamy consistency.
The step that matters
Put the batter into a hot oven. A hot pan and hot fat make the batter steam and expand quickly when it hits them. If the oven is not hot enough, the batter rises slowly and the pudding turns out flat and dense.
“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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