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Yorkshire Pudding

A baked batter made with milk, eggs, flour, salt, baking powder, and roast drippings.

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 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

Oven, in the book's wordsThe hot oven

Ingredients

Directions

The book says “the hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

  2. In a bowl, mix the milk, beaten egg whites, egg yolks, salt, baking powder, and flour until smooth, resembling the consistency of cream.

  3. Pour the drippings into two biscuit tins.

  4. Divide the pudding batter evenly between the tins.

Bake and serve

  1. Place the tins in the hot oven and bake until the dinner is ready.

  2. Serve the puddings hot from the oven.

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 trap air for lift, while yolks add richness and help set the batter's structure.
Flour
Forms the gluten network that gives the risen batter its structure and crisp-edged walls.
Milk
Adds moisture and liquid so the batter pours smoothly and bakes into a tender interior.
Baking powder
Releases gas in the oven, helping the batter rise into a light, hollow pudding.
Drippings
Hot fat that sizzles on contact with the batter, encouraging rapid rising and browning of the edges.

The step that matters

Placing the tins in the hot oven. The batter must hit hot fat and a hot oven at once so steam and gas expand quickly, lifting the pudding. If the oven or tins are not hot enough, the puddings rise poorly and stay 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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