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Yorkshire Pudding, Hotel Style

A baked batter of flour, butter, salt, baking powder and ice cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Yorkshire Pudding, Hotel Style

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

  2. Rub the butter into the flour until well combined.

  3. Add baking powder and salt, then mix in enough ice cold water to form a short dough.

  4. Mix lightly with a spoon until just combined.

Bake and serve

  1. Pour the mixture into a baking dish and bake in the hot oven until golden brown.

  2. Serve with roast meats.

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 + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Provides the structure that holds the batter and sets as it bakes.
Baking powder
Releases gas in the hot oven so the batter rises and puffs.
Butter
Adds fat and richness, helping the pudding brown and turn crisp at the edges.
Ice cold water
Supplies the liquid that hydrates the flour and forms the batter.

The step that matters

Pour the mixture into a baking dish and bake in the hot oven until golden brown. The batter needs a very hot oven and a well-heated fat so it rises quickly and sets into a crisp shell. A cold or underheated dish or oven makes the pudding flat and dense.

“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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