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Yorkshire Pudding

A baked batter made from flour, milk, eggs, and butter, cooked in a pan under meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Make the batter

  1. Mix flour, milk, and beaten eggs until smooth.

  2. Butter a square pan.

Bake and serve

  1. Bake under meat until brown, then turn to brown the other side.

  2. Cut into pieces to serve.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Flour
Provides starch that sets with the eggs to give the pudding its structure.
Eggs
Set when heated and trap steam, helping the pudding rise and hold its shape.
Milk
Adds liquid that turns to steam in the oven, giving a light, tender texture.

The step that matters

Bake under meat until brown. The batter must go into very hot fat so it sets quickly. The sudden heat turns the liquid to steam, which lifts the batter and browns its surface. A cool pan or low heat leads to a flat, pale 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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