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Yorkshire Pudding

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

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

Why it works: Flour and milk 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 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. In a bowl, combine the flour and salt.

  2. Gradually mix in enough milk to create a smooth, stiff batter.

  3. Add more milk until the total is 1½ cups, then mix in the beaten eggs.

Bake

  1. Pour the batter into a well‑buttered baking pan.

  2. Bake in a 350°F (175°C) oven for 1½ hours if serving with baked beef, or 1 hour if serving with beef roasted before the fire.

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. Flour + milktop 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).

Flour and milk 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

All-purpose flour
Provides starch and protein that set the batter's structure as it bakes.
Eggs
Bind the batter and add structure, helping it rise as steam expands them in the oven.
Milk
Hydrates the flour and thins the batter so it can spread, puff and set.

The step that matters

Gradually mixing in the milk. Adding milk slowly to the flour first forms a smooth, stiff paste that blends without lumps. Thinning it afterwards gives a batter that spreads and rises evenly.

“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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