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Yorkshire Pudding

A baked batter of flour, milk, egg, salt, and ginger cooked in a buttered pan under roasting meat.

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 butter 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 ↓

Yorkshire Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, mix together the flour, milk, and beaten egg until smooth.

  2. Add the salt and grated ginger, and mix well.

Bake and serve

  1. Pour the mixture into a buttered square pan.

  2. Bake in the oven under the meat until browned.

  3. Turn the pudding over to brown the other side.

  4. Serve cut into pieces on a dish.

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 + buttertop 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).

  4. Flour + gingertop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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
Provides the structure that sets the batter into a risen, sturdy pudding.
Milk
Supplies the liquid that turns the batter into a pourable mixture and adds moisture.
Egg
Binds the batter and helps it set and rise as it bakes.

The step that matters

Bake under the meat until browned. The batter needs a very hot fat-coated pan to puff and brown quickly; if the oven or pan is not hot enough, the pudding will be dense and pale.

Swap the ginger

How well each one fits the dish's main ingredients (flour, milk, egg, butter):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Capersfits better
  4. Gingerthe original

Fit is the average pairing score against flour, milk, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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