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Yorkshire Pudding

A baked batter of eggs, wheatmeal, milk, butter, pepper, and salt served with vegetables, potatoes, and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Yorkshire Pudding

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. 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. Thoroughly beat the eggs.

  2. Make a batter by mixing the eggs with the flour and milk, then season with pepper and salt.

Bake and serve

  1. Well butter a shallow tin and pour in the batter.

  2. Cut the remaining butter into small pieces and scatter them over the batter.

  3. Bake in a 400°F (200°C) oven for 45 minutes.

  4. Serve with vegetables, potatoes, and sauce.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Provide structure and, as they set, lift the batter so it puffs and holds its shape.
Allinson fine wheatmeal
Forms the batter's body, giving the pudding structure as the starch sets during baking.
Milk
Thins the batter and adds moisture, so steam helps the pudding rise in the hot oven.
Butter
Adds fat and flavour, and helps the pudding brown and crisp in the hot tin.

The step that matters

Preheat the fat and tin before pouring in the batter. A very hot, fat-coated tin makes the batter sizzle on contact, which starts the rise and gives crisp edges. A cold tin or thin batter lets the pudding spread flat and stay dense.

“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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