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Yorkshire Pudding

A baked batter of eggs, milk, flour, baking powder, and salt cooked in a dripping pan with beef.

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

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.

Prepare the batter

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

  2. Beat the eggs well, combining the whites and yolks.

  3. Mix the flour and baking powder smoothly.

Bake and serve

  1. Pour the mixture into a dripping pan after the beef is partially cooked.

  2. Place a gridiron across the top of the dripping pan to support the beef, allowing the gravy to drip into the pudding.

  3. Cook the pudding for 1.5 hours.

  4. Serve directly from the dripping pan as soon as it is taken from the oven.

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. Egg + milktop 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
Beaten eggs add structure and lift, helping the batter puff and set in the oven.
Flour
Forms the body of the batter, setting as it bakes to give the pudding its structure.
Baking powder
Releases gas in the hot oven, helping the pudding rise.
Sweet milk
Thins the batter and provides moisture that turns to steam, aiding the rise.

The step that matters

Preheat the oven and pour into a very hot pan. The batter must meet a fully hot oven and hot fat so steam and gas expand quickly, producing the tall rise. A cool oven or pan leads to a flat, dense 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.

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