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
Beat the egg whites and yolks separately, then combine with one pint of milk, one teaspoonful of salt, and two teaspoonfuls of baking powder sifted through two cups of flour.
Mix the batter very smooth, about the consistency of cream.
Bake the puddings
Bake the batter so that it is ready half an hour or forty minutes before serving.
Take the pudding from the oven and set it where it will keep hot.
In the meantime, prepare the pudding: take two common biscuit tins, dip some of the drippings from the dripping-pan into these tins, pour half of the batter into each tin, set them into the hot oven, and keep them in until the dinner is dished up.
Serve
Take these puddings out at the last moment and send to the table hot.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| 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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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + biscuittop 17% of all pairsSmell alikemoderateCooked together1,332 recipes
Shared aroma: nonanal (fat, citrus).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and flour 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
- Flour
- Forms the structure of the batter that sets around the rising air bubbles.
- Eggs
- Add structure and lift, helping the pudding puff and hold its shape when baked.
- Milk
- Adds moisture and makes the batter thin enough to rise and cook through.
- Baking powder
- Releases gas during baking, helping the puddings rise and become light.
The step that matters
Pour the batter into the hot drippings in the tins. Batter poured into very hot fat starts setting at once, which lets the pudding rise and crisp at the edges. If the fat or oven is not hot enough, the pudding rises poorly and turns heavy and greasy.
“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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