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Yorkshire Pudding

A baked batter of flour, egg, milk, salt, and dripping or oil.

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

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Sift the flour into a bowl and add the egg without beating it.

  2. Gradually stir in half the milk until the mixture is smooth and lump-free.

  3. Beat the mixture thoroughly until it is light and smooth.

  4. Mix in the remaining milk and let the batter rest for two hours if possible.

Bake

  1. Preheat a Yorkshire pudding tin with 2 oz. of hot dripping.

  2. Pour the batter into the hot tin and bake at 350 °F (175 °C) for about 35 minutes.

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

Flour
Provides the structure that sets the batter as the pudding bakes and rises.
Egg
Binds the batter and helps it set and rise into a firm, hollow shell.
Milk
Adds moisture and loosens the batter so it steams and puffs in the hot fat.
Dripping
Sears the batter on contact, creating the crisp browned edges and lift.

The step that matters

Preheating the tin with hot fat. The batter must hit very hot fat so its surface sets immediately and the pudding rises quickly. A cold tin or cool fat lets the batter spread and turn heavy instead of puffing.

“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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