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Yorkshire Pudding

A baked batter of eggs, flour, salt, and baking powder cooked in a larded pan under a roast.

From an old cookbook · modernised transcription
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Yorkshire Pudding

Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Yorkshire 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.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Beat the eggs separately.

Make and bake the batter

  1. In a bowl, combine the yolks with flour, salt, and baking powder.

  2. Fold in the beaten egg whites.

  3. Bake in a larded pan under the roast for 30 minutes.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Eggs
Whites trap air for lift, while yolks add richness and help bind the batter.
Flour
Provides the structure that holds the risen batter as it sets in the oven.
Baking powder
Releases gas in the heat, helping the batter rise and puff.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air beaten into the whites. Stirring vigorously deflates the foam, so the batter rises less in the oven.

“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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