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Yorkshire Pudding

A baked batter made from flour, milk, eggs, butter, salt, and baking powder.

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 butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. 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. Butter a baking pan and warm it in the oven.

Make the batter

  1. In a bowl, mix the flour with the milk gradually to avoid lumps.

  2. Add the melted butter, salt, baking powder, and beaten eggs. Mix thoroughly.

Bake

  1. Pour the batter into the pan, keeping it less than an inch deep.

  2. Bake for 15 minutes or until lightly browned.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Eggs
Provide structure and lift, setting the batter as it bakes.
All-purpose flour
Forms the gluten network that gives the pudding its structure.
Milk
Hydrates the flour and adds moisture and richness to the batter.
Baking powder
Releases gas that helps the pudding rise.
Butter
Adds richness and flavor, and helps the pudding brown.

The step that matters

Preheat the oven and warm the pan before pouring the batter. A very hot pan and oven make the batter steam and rise quickly on contact, creating the puffed walls. Pouring into a cold pan lets the batter sit and rise poorly.

“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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