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English Yorkshire Pudding

A baked pudding made with eggs, flour, salt, and roast beef drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

English Yorkshire Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

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

Prepare

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

  2. In a bowl, beat the egg whites until stiff and set aside.

  3. In another bowl, mix the egg yolks, flour, and salt until smooth.

Make and bake

  1. Gently fold in the beaten egg whites.

  2. Pour drippings into two biscuit tins.

  3. Pour half the pudding mixture into each tin.

  4. Bake for about 30 minutes until puffed and golden.

Serve

  1. Serve hot with roast beef.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + beeftop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + beeftop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 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
Whites whipped to stiff peaks trap air, which lifts the batter as it bakes.
Flour
Forms the batter structure that sets around the puffed air as the pudding bakes.
Drippings from roast beef
Hot fat in the tins sears the batter at once, driving rise and adding savory flavor.

The step that matters

Pour the batter into the hot drippings. The tins and fat must be very hot before the batter goes in. The sudden heat sets the outside quickly so the batter rises steeply instead of spreading flat.

“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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