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Yorkshire Pudding

A baked batter made from flour, eggs, milk, and salt, cooked in a tin dish under roasting beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Yorkshire Pudding

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 ↓

Yorkshire Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, combine the flour, eggs, and salt. Mix well with a wooden spoon.

  2. Gradually add the milk, mixing until smooth.

Bake and serve

  1. Pour the batter into a tin dish that can hold it.

  2. Place it under a roasting beef for about an hour until set and browned on top.

  3. Carefully turn it into a serving dish and place it before the fire to brown the other side.

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. 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
Forms the structure that sets the batter into a risen, sturdy pudding.
Eggs
Bind the batter and help it rise and set as it bakes.
Milk
Adds moisture and loosens the batter so it can puff in the heat.

The step that matters

Place it under a roasting beef. The pudding needs very hot fat and a hot oven or fire to rise quickly; a cool start makes it flat and dense. Batter poured into a hot tin sets with a crisp, browned edge.

“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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