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English Yorkshire Pudding

A baked batter made from flour, baking powder, butter, salt, and milk, served hot with roast beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk 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 ↓

English Yorkshire Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, mix the flour, baking powder, butter, and salt.

  2. Add enough sweet milk to create a thick batter.

Bake and serve

  1. Pour the batter into the gravy surrounding a roast of beef.

  2. Bake for 15 to 20 minutes until golden brown.

  3. Serve hot.

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. Butter + milktop 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).

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

All-purpose flour
Forms the structure of the batter, setting as it bakes into a crisp-edged pudding.
Baking powder
Releases gas in the batter, helping the pudding rise.
Butter
Adds fat and richness, helping the edges brown and crisp.
Sweet milk
Hydrates the flour and forms the thick batter that puffs in the oven.

The step that matters

Pour the batter into the gravy surrounding a roast of beef.. The batter must go into a very hot, fat-coated pan so it sets quickly and rises. Cold or thin batter, or a pan that is not hot enough, will spread and turn out flat and dense.

“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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