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Yorkshire Pudding

A batter of eggs, flour, milk, and salt cooked in a pan to form a firm, browned pudding.

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

Why it works: Flour and milk 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

Prepare the batter

  1. For each egg, use an equal amount of flour as can be held in a tablespoon, plus a small pinch of salt.

  2. Whisk the eggs well.

  3. Strain and gradually mix the eggs with the flour.

  4. Slowly add enough milk to achieve a batter consistency similar to thin cream.

Bake

  1. Preheat a pan by placing it under a roasting joint, preferably beef.

  2. Beat the batter briskly just before pouring it into the pan.

  3. Monitor the pudding to prevent burning, ensuring even cooking on the edges.

  4. Once firm and well-colored on the surface, turn it to brown the underside, preferably by dividing it into quarters.

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. Flour + milktop 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).

Flour and milk 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
Whisked eggs set into the structure of the pudding as it bakes.
Flour
Forms the batter's body, giving the pudding its structure as it cooks.
Milk
Thins the batter to a pourable consistency and adds moisture to the pudding.

The step that matters

Preheating the pan under the roasting joint. The pan must be very hot before the batter goes in, so the batter starts cooking immediately and rises instead of spreading and steaming. Batter beaten just before pouring keeps its air bubbles for the same reason.

“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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