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Common Yorkshire Pudding

A baked batter of flour, eggs, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and milk 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 ↓

Common Yorkshire Pudding

Oven, in the book's wordsA very slow oven

Ingredients

Directions

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

Make the batter

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

  2. In a bowl, mix the flour and salt.

  3. Beat the eggs and add them to the flour mixture.

  4. Gradually stir in the milk until smooth.

Bake

  1. Pour the batter into a greased baking dish.

  2. Bake for 20-25 minutes until puffed and golden.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk 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

Flour
Provides the starch and protein structure that holds the risen batter.
Eggs
Set during baking and give the batter structure and lift.
Milk
Forms the liquid that turns the batter into a pourable mix and adds moisture and browning.

The step that matters

Pour the batter into the greased dish in the preheated oven. The batter puffs because its moisture turns to steam and the hot fat in the dish helps it rise quickly. Opening the oven early or letting the batter sit can cause it to collapse.

“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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