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Yorkshire Pudding

A baked batter of eggs, milk, flour, and salt cooked in greased pans.

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

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. Beat the eggs hard for two minutes.

  2. Add the salt and milk.

  3. Pour a little into the middle of the flour.

  4. Beat until perfectly smooth.

  5. Add the remainder of the milk.

Prepare the pans

  1. Grease the pans.

  2. Heat them until piping hot.

  3. Fill the pans two-thirds full.

Bake and serve

  1. Bake for 35 minutes at 400°F (200°C).

  2. Baste with roast beef gravy when basting the 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. Egg + flourtop 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

Eggs
Provide structure and help the batter puff as steam expands during baking.
Flour
Forms the gluten network that gives the cooked pudding its set structure.
Milk
Supplies liquid that turns to steam in the hot pan, helping the batter rise.

The step that matters

Heat the pans until piping hot before filling. Batter poured into very hot fat sets its outer surface quickly while steam lifts the centre, producing height. Cool pans let the batter spread and stay 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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