Why it works: Milk and flour 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
Mix salt and flour, and add milk gradually to form a smooth paste.
Beat eggs until very light, then add to mixture.
Bake and serve
Cover bottom of a hot pan with some beef fat taken from roast.
Pour mixture into pan to a depth of one-half inch.
Bake for twenty minutes in a hot oven.
Baste after the mixture has risen well, with some of the fat from the pan in which the meat is roasting.
Cut into squares for serving.
(Optional) Bake in greased, hissing hot iron gem pans if preferred.
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.
-
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).
-
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 batter's structure, which sets as the pudding bakes and rises.
- Eggs
- Add structure and lift, helping the batter rise and hold its shape.
- Milk
- Hydrates the flour into a smooth batter and adds moisture to the finished pudding.
The step that matters
Heat the pan and fat until very hot before pouring in the batter. A very hot pan with hot fat starts the batter cooking immediately on contact, which helps it rise quickly and puff. A cool pan lets the batter spread and rise poorly.
“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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