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Yorkshire Pudding

A baked batter made from milk, flour, egg, salt, baking powder, greased in dripping or oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

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 the batter

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

  2. Beat the egg and add it to the milk in a bowl.

  3. Mix the flour, salt, and baking powder together in another bowl.

  4. Gradually combine the dry ingredients with the egg and milk mixture.

  5. Beat the mixture for 20 minutes until well combined.

Bake and serve

  1. Add a little dripping to a hot tin and let it bubble.

  2. Pour the batter into the hot tin and place it in the oven.

  3. Bake for 1 hour until golden brown.

  4. Cut into square pieces before serving.

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. 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).

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

Flour
Forms the structure that sets the batter into a risen, hollow crisp shell.
Egg
Adds structure and helps the batter rise and set as it bakes.
Milk
Provides the liquid that hydrates the flour and adds richness and browning.
Baking powder
Releases gas during baking to help the pudding rise.

The step that matters

Heating the tin with dripping before pouring the batter. The batter must hit a very hot, fat-coated tin so it sets quickly and rises. A cold tin lets the batter soak in and spread instead of puffing up.

“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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