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
Prepare the batter
Combine three-quarters pint of flour, 3 eggs, 1-1/2 pints of milk, a pinch of salt, and 1-1/2 teaspoonfuls of Royal baking powder.
Sift the flour and baking powder together.
Add the beaten eggs and milk to the sifted mixture; stir quickly into a thinner batter than for griddle cakes.
Bake and serve
Pour the batter into a dripping pan that is plentifully spread with cold beef drippings.
Bake in the oven for 25 minutes.
Serve with roast beef.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the batter and add structure as the pudding sets in the oven.
- Flour (in the method)
- Provides the structure that holds the risen batter after baking.
- Milk
- Adds moisture and liquid that turns to steam, helping the pudding rise.
- Royal baking powder
- Releases gas in the batter, helping the pudding rise in the oven.
- Beef drippings (in the method)
- Hot fat in the pan helps the batter brown and crisp at the edges.
The step that matters
Pour the batter into hot fat. The batter should be poured into a pan of very hot drippings so it sizzles on contact. This starts the crust setting quickly and helps the pudding rise. The record says cold drippings, so the pan should be heated in the oven first.
“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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