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Yorkshire Pudding

A baked batter made with milk, eggs, flour, salt, and dripping, cooked in a pan over fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Ingredients

Directions

Make the batter

  1. Mix milk, eggs, salt, and enough flour in a bowl to make a thick batter.

Bake

  1. Heat a stew pan with some dripping over the fire until it boils.

  2. Pour the batter into the boiling dripping.

  3. Let the batter bake until nearly done.

  4. Place a plate upside down in the dripping pan to prevent burning.

  5. Set the stew pan on top to allow the dripping to baste the pudding.

  6. Once cooked, drain excess fat.

  7. Return the pudding to the fire to dry slightly.

Serve

  1. Transfer the pudding to a dish.

  2. Melt some butter.

  3. Pour the melted butter into the center of the pudding.

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).

  4. Milk + meattop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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
Bind the batter and set during baking to give the pudding its structure.
Flour
Provides the starch that sets with the eggs to form the pudding's body.
Milk
Supplies liquid that turns the batter into steam, helping it rise and stay tender.
Dripping
Hot fat that fries the batter's underside, creating a crisp, browned base and rise.

The step that matters

Pouring the batter into the boiling dripping. The fat must be smoking hot before the batter goes in. The sudden heat sets the outside quickly so the pudding rises instead of sinking and turning greasy.

“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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