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Yokkshire Pudding

A baked batter of flour, milk, eggs, and salt cooked in a shallow pan, traditionally served with roast beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Yokkshire Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Mix the flour, milk, eggs, and salt in a bowl.

  2. Pour the mixture into a shallow baking pan.

Bake and serve

  1. Bake in a preheated oven at 400°F (200°C) for 10 minutes.

  2. Place the pan under the roasting beef and cook until the beef is done.

  3. Let it sit for 5 minutes after removing the beef, then pour off the fat and serve.

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.

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
Provides the structure that sets the batter as it bakes and lifts into a risen shell.
Eggs
Set during baking and help the batter puff and hold its shape.
Milk
Adds moisture to the batter, which turns to steam and helps it rise.

The step that matters

Preheat the oven and pan until hot before the batter goes in. A hot pan and oven make the batter sizzle on contact, which starts the rise quickly. A cold start produces a dense, flat pudding because the batter sets before it can puff.

“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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