Skip to main content
Main

Yorkshire Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓
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 wordsA quick oven

Ingredients

Directions

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

Make the batter

  1. Beat the eggs together until light.

  2. Add salt and milk.

  3. Pour in the flour and mix until smooth.

  4. Add the remaining milk and mix well.

Bake and serve

  1. Remove the roast beef from the roasting pan and pour off the gravy, leaving some drippings.

  2. Pour the batter into the pan.

  3. Bake in a 400°F (200°C) oven for 20 minutes or more, depending on size.

  4. Serve under the roast beef or cut into pieces and serve around the beef.

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
Beaten eggs give the batter structure so it rises and sets as it bakes.
Flour
Flour forms the gluten network that gives the pudding its set structure.
Milk
Milk adds moisture and helps the batter bake up tender and custardy.

The step that matters

Pour the batter into the hot pan. The pan with drippings must be very hot before the batter goes in. The sudden heat creates steam that lifts the batter and produces the high rise.

“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.

More yorkshire pudding recipes

with Roast Beef 8with Beef 3 See all 346 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesChicken BrothChicken Broth257 recipes