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Yorkshire Pudding

A baked batter of milk, flour, eggs, and fat, served with roast 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 beef are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,759 recipes. Both carry 1-hexanal, which smells fruit. 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. In a basin, mix the flour with the milk gradually to form a smooth batter, ensuring no lumps remain.

  2. Add the well-beaten eggs and salt to the batter and mix well.

Bake and serve

  1. Melt the dripping in a shallow tin and pour the batter into the tin.

  2. Bake in a preheated oven at 400°F (200°C) for about 1 hour.

  3. If desired, place a joint of beef on a stand in the tin while baking.

  4. Cut the pudding into small squares and serve with roast beef.

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 + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Flour + beeftop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Flour
Forms the batter's structure, which sets as the pudding bakes.
Eggs
Bind the batter and help it rise and set as it bakes.
Milk
Hydrates the flour and makes a thin batter that bakes up light.
Dripping
Heats in the tin to fry the batter's base and give browning and crispness.

The step that matters

Heat the dripping before pouring in the batter. The tin and fat must be very hot before the batter goes in. The batter hitting hot fat sets quickly and puffs, while a cool tin lets it soak in and bake 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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