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To Make Yorkshire Pudding

A baked batter of flour, eggs, milk, and salt cooked in a hot greased tin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Make 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 ↓

To Make Yorkshire Pudding

Ingredients

Directions

Make the batter

  1. Beat the eggs and salt together in a bowl.

  2. Mix the egg mixture with the milk and strain it through a fine sieve.

  3. Gradually mix the strained liquid with the flour until you have a batter slightly thicker than pancake batter.

Bake

  1. Preheat a shallow tin dish in the dripping pan under the meat until hot and well greased.

  2. Pour the batter into the hot dish and bake until the top is brown and the pudding is set.

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. Flour + eggtop 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 starch and gluten that give the batter body and set the structure of the pudding.
Eggs
Set during baking to build the pudding's structure and help it rise.
Milk
Adds moisture and liquid that turns to steam in the hot tin, helping the pudding puff.

The step that matters

Preheating the tin in hot fat. The batter must hit a very hot, well-greased tin so it sizzles on contact. This sudden heat produces steam that lifts the batter and starts the crisp, browned walls before the structure sets.

“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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