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Yorkshire Pudding

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

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

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Make the batter

  1. Stir the milk and flour together to form a batter.

  2. Add the salt and beaten eggs, mixing well.

Bake and serve

  1. Preheat a shallow tin pan with lots of melted dripping until boiling hot.

  2. Pour the batter into the hot pan.

  3. Bake for 30 minutes at 400°F (200°C).

  4. Serve under the roast to catch some of the dripping.

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
Bind the batter and add structure as the pudding sets and puffs.
Flour
Forms the batter's structure, setting firm as the pudding bakes.
New milk
Provides the liquid that turns the flour into a batter and adds moisture for steam.
Dripping
Heated until smoking, it fries the batter's base for crisp browning and lift.

The step that matters

Preheat the dripping until boiling hot. The batter must hit very hot fat so its outside sets quickly. This sudden heat creates steam that lifts the batter and forms the crisp walls. A cool pan gives a flat, greasy result.

“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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