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Yorkshire Pudding

A baked batter made of milk, eggs, flour, salt, and greased with dripping.

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

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. In a bowl, combine the flour and salt.

  2. Make a hole in the center, break in the eggs, and stir, gradually mixing in the flour.

  3. Add milk gradually until a thick, smooth batter forms.

  4. Beat the batter well for 10 minutes, then add the remaining milk.

  5. Cover and let the batter stand for at least 1 hour.

Bake and serve

  1. Grease a pudding tin with a thin layer of dripping.

  2. Preheat the oven to 400°F (200°C) and place the tin inside to heat.

  3. Beat the batter again before pouring it into the hot tin.

  4. Bake for 10 minutes to partially cook the bottom, then cook until set and browned.

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. Milk + eggtop 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
Provide structure and help the batter set and rise when baked.
Flour
Forms the batter's structure once hydrated and gluten develops with beating.
Milk
Hydrates the flour and creates steam that lifts the batter as it bakes.
Dripping
Heats in the tin to add fat for a crisp, browned exterior.

The step that matters

Pour the batter into the hot tin. The tin and fat must be very hot before the batter goes in. The batter hits the hot fat and starts cooking immediately, producing steam and a rapid rise. A cold tin gives a flat, greasy result.

“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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