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Yorkshire Pudding

A batter of milk, eggs, salt, baking powder, and flour baked in a dripping pan over roast beef gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Yorkshire Pudding

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

  1. In a bowl, mix the milk, eggs, salt, and baking powder.

  2. Stir in enough flour to create a pancake-like batter.

Bake and serve

  1. Remove the roast beef from the oven 15 minutes before serving.

  2. Divide the gravy, thickening the richer half left in the dripping pan.

  3. Pour the batter into the dripping pan over the gravy.

  4. Bake for 15 to 20 minutes until done.

  5. Roll up the pudding and serve on the same platter as the meat, cutting it into slices.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 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).

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

Eggs
Add structure and help the batter set and rise as it bakes.
Flour
Forms the batter's structure, which sets into the pudding's body as it bakes.
Sweet milk
Provides moisture and liquid that turns to steam, helping the pudding rise.
Baking powder
Releases gas in the batter, helping the pudding rise and become light.

The step that matters

Pour the batter into the hot dripping pan. The batter must go into a very hot pan with fat so it sizzles on contact. This starts the set quickly, producing the characteristic rise and crisp edges instead of 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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