Skip to main content
Main

Yorkshire Pudding

A baked batter made from flour, milk, eggs, baking powder, and salt, cooked in meat drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
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

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. In a bowl, mix the flour, baking powder, and salt.

  2. Break the eggs into the mixture and stir well.

  3. Gradually add the milk while beating with a wooden spoon until the batter is smooth and light.

Bake and serve

  1. Place a pudding tin under the roasting meat to catch drippings for greasing.

  2. Pour the batter into the greased tin and cook under the meat fat for 30 minutes, or bake in the oven at 400°F (200°C) for 20 minutes.

  3. Watch the pudding and turn the tin to prevent burning.

  4. Once cooked, carefully turn the pudding out onto a hot dish and serve with roast meat.

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. Milk + eggtop 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

All-purpose flour
Provides the starch and gluten structure that sets the batter and lets the pudding rise.
Eggs
Bind the batter and add structure and richness as they set in the hot tin.
Milk
Hydrates the flour and, with the eggs, forms a thin batter that puffs with steam.
Baking powder
Releases gas in the batter, helping the pudding rise and become light.

The step that matters

Preheat the tin in hot fat before pouring the batter. The batter must hit a very hot, greased tin so steam forms quickly and the outside sets as it rises. A cool tin gives a dense, flat pudding.

“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.

More yorkshire pudding recipes

with Roast Beef 8with Beef 3 See all 346 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesChicken BrothChicken Broth257 recipes