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Yorkshire Pudding

A baked batter of flour, eggs, milk, pepper, sea salt, and dripping served with roast beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Yorkshire Pudding

Why it works: Pepper and beef are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Yorkshire Pudding

Ingredients

Directions

Make the batter

  1. Combine the eggs, flour, and seasoning in a bowl.

  2. Gradually add the milk while mixing.

  3. Beat the mixture well.

Bake and serve

  1. Grease a baking tin and add the dripping, making it very hot.

  2. Pour the batter into the hot tin and bake for 15 minutes.

  3. Serve hot 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. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: 1-hexanal (fruit).

  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 + 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
Forms the starch and gluten network that gives the pudding its structure.
Eggs
Set during baking and help the pudding puff and hold its shape.
Milk
Provides the liquid that turns to steam, helping the batter rise and stay tender.
Dripping
Heats to smoking and browns the batter's edges while adding rich flavour.

The step that matters

Pour the batter into the very hot fat. Batter poured into hot fat sizzles immediately, and the steam and heat lift it into a tall, crisp shell. If the fat is not hot enough, the batter cooks slowly and comes out dense and 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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