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Yorkshire Pudding

A baked batter of milk, eggs, flour, and salt served with roasted beef.

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

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

  2. Beat the egg whites and yolks separately.

  3. Mix the milk, flour, and salt quickly.

Roast and serve

  1. Pour off excess fat from the gravy in the dripping pan, leaving just enough to prevent sticking.

  2. Pour the batter into the pan and roast the beef, allowing the dripping to fall onto the pudding.

  3. Baste the meat with the reserved gravy.

  4. Cut the pudding into squares and serve around the meat.

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
Whites trapped with air and yolks add richness, helping the batter rise and set structure.
Flour
Forms the gluten-based structure that holds the risen pudding together after baking.
Milk
Provides the liquid that turns the batter into a pourable mix and adds tenderness.

The step that matters

Pour the batter into the hot fat. The pan's fat must be very hot when the batter goes in. The sudden heat turns the batter's surface to set quickly, producing steam that lifts the pudding high. A cold pan or a batter left standing too long lets the rise collapse.

“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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