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
Whip the eggs well.
Make a batter of the eggs, milk, meal and oats, adding pepper and salt.
Bake and serve
Pour the mixture into a shallow Yorkshire pudding tin, which has been previously well buttered.
Scatter a few bits of butter on the top.
Bake the pudding for 1 hour.
Serve with baked potatoes, green vegetables, and sauce.
Nutrition, whole recipe (rough)
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 |
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).
-
Egg + peppertop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and pepper 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
- Eggs
- Set the batter's structure and help it puff up as it bakes.
- Milk
- Thins the batter and adds moisture, so it bakes into a tender, airy pudding.
The step that matters
Pour the batter into a well-buttered, hot tin. The batter must hit hot fat so it sizzles and starts to rise quickly. A cold or poorly greased tin lets the batter sit and spread, which weakens the rise and can make it stick.
“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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