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Pudding, Yorkshire

A baked batter of flour, milk, eggs, and salt, cooked in a shallow tin greased with beef dripping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Pudding, Yorkshire

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.

Make the batter

  1. In a bowl, combine flour and salt.

  2. Gradually stir in enough milk to make a stiff batter until smooth.

  3. Add the remaining milk and well-beaten eggs, then beat the mixture for a few minutes.

Bake and serve

  1. Pour the batter into a shallow tin greased with beef dripping.

  2. Bake in a 400°F (200°C) oven for 1 hour.

  3. For another hour, place it under the meat to catch the gravy.

  4. Cut the pudding into small square pieces and serve.

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. 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 of the batter that puffs and sets as it bakes.
Eggs
Bind the batter and help it rise and set into a light, custardy crumb.
Milk
Hydrates the flour and adds moisture, helping the batter form a pourable liquid.

The step that matters

Keep the oven hot and do not open the door while baking. A very hot tin and oven create the steam and rapid heat that make the batter rise sharply. Opening the door lets the temperature drop, so the pudding may sink and turn heavy.

“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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