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Yorkshire Pudding

A batter of flour, milk, eggs, and salt baked in roast beef drippings to form a puffed side dish.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 6 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. Put two cupfuls of flour into a bowl, and mix in one half a teaspoonful of salt.

  2. Beat up three eggs, and stir them into the flour; then add two cupfuls of milk and stir until the mixture is smooth.

Bake and serve

  1. Turn the batter into a pan containing a little of the drippings from the roast beef, letting it be only one inch deep in the pan.

  2. Bake thirty to forty minutes.

  3. Cut the pudding in squares, and place it around the roast beef.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Salt1 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.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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.

  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. Milk + eggtop 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

Flour
Forms the structure that holds the batter's shape as it bakes.
Eggs
Set during baking to give the pudding its firm, rising structure.
Milk
Thins the batter and adds moisture, so it steams and puffs in the oven.

The step that matters

Keep the batter one inch deep in the pan. A shallow layer of batter in hot drippings cooks quickly and rises high with crisp edges. A deeper layer heats slowly, so it rises less and can turn out dense and soggy in the middle.

“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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with Roast Beef 8with Beef 3 See all 346 →

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