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A Yorkshire Pudding

A Yorkshire pudding made by baking a thick batter of milk, eggs, flour, salt, and dripping over a roast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

A Yorkshire Pudding

Ingredients

Directions

Make the batter

  1. Mix milk, eggs, salt, and flour in a bowl until a thick batter forms.

Bake

  1. Heat a stewpan with dripping over the fire until it boils.

  2. Pour the batter into the boiling dripping and bake until nearly done.

  3. Place an upside-down plate in the pan to prevent burning, then set the stewpan on it under the meat.

  4. Allow the dripping from the meat to flavor and brown the pudding.

Finish and serve

  1. Drain the fat from the pudding and place it back on the fire to dry slightly.

  2. Transfer the pudding to a dish, melt butter, and pour it into the center before serving.

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.

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).

  4. Milk + meattop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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
Set the batter and give the pudding its structure as it bakes.
Flour
Forms the thick batter that puffs and holds the pudding's shape.
Milk
Moistens the batter and helps it expand into a light, hollow pudding.
Dripping
Heated fat that sears the batter's surface, driving rise and browning.

The step that matters

Pour the batter into the boiling dripping. The batter must hit very hot fat so its surface sets quickly and the pudding rises. Pouring into cool fat leads to a dense, 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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