Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Yorkshire Pudding
Ingredients
Directions
Make the batter
Sieve the flour with a pinch of pepper and salt into a basin.
Make a well in the centre and drop in the egg and 1 tablespoonful of the milk.
Beat with a wooden spoon, never letting the spoon touch the dry flour, stirring as the liquid works up the flour.
When the centre gets a little stiff, add more milk, but never let it get sloppy until all the flour has been incorporated.
Keep the batter at a good beating consistency.
When all the flour has been worked up (one-third of the milk should have been added by this time), beat thoroughly until the batter is quite smooth.
Add the rest of the milk and beat until the surface is covered with air bubbles.
Cover with a plate and leave for several hours.
Bake and serve
About thirty-five minutes before dinner is to be served, put 2 tablespoonfuls of dripping from the roasting tin into a Yorkshire pudding tin.
Stir up the batter and pour it into the tin, place in a hot oven, and bake until well risen and quite brown.
When cooked, cut into squares and dish neatly on a side dish.
Do not place on the same dish as the roast, as it is most awkward for the carver.
Nutrition, whole recipe (rough)
Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Pudding | not in our table | 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.
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + peppertop 22% of all pairsSmell alikemoderateCooked together26,984 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
-
Pepper + eggtop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Pepper and egg barely smell alike, yet cooks put them together in 50,580 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 (in the method)
- Forms the batter's structure as its starch and gluten set around the air and liquid.
- Egg
- Binds the batter and helps it set and rise when baked.
- Milk
- Hydrates the flour and loosens the batter so it can puff in the oven.
- Dripping
- Heats in the tin to sear the batter edges, helping it rise and brown.
The step that matters
Keep the oven and fat very hot before the batter goes in. Batter poured into hot fat expands quickly as steam forms, creating the rise. Cooler fat or oven gives a flat, dense pudding.
“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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