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Yorkshire Pudding

A baked batter of flour, milk, eggs and salt served hot with roast beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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. Sift the flour and measure it.

  2. Add the salt.

  3. Separate the eggs; add the yolks, unbeaten, to the flour.

  4. Add a little of the milk and mix to a smooth paste.

  5. Gradually add the rest of the milk.

  6. Beat the egg whites to a stiff froth and stir into the batter.

Bake and serve

  1. If the roast is very fatty, pour off some fat from the pan before adding the pudding.

  2. Pour the batter into the roasting pan 45 minutes before the roast is done.

  3. Serve hot with the roast beef.

Recipe from a historical cookbook (Internet Archive).

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.

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

All-purpose flour
Forms the structure of the batter that sets as the pudding bakes.
Milk
Provides liquid that turns the batter into a pourable mix and adds moisture to the pudding.
Eggs
Add structure and lift; the whipped whites help the pudding rise and set.

The step that matters

Pour the batter into a hot, fatty pan. The batter must go into very hot fat so it sizzles on contact and starts to puff quickly. A cold or insufficiently heated pan produces a dense, flat pudding.

“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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