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Yorkshire Pudding

A baked batter of flour, egg, milk, and salt, served with gravy.

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 quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Beat the egg in a bowl.

  2. Gradually stir in the milk.

  3. Add the flour and salt, mixing until smooth.

  4. Let the batter stand for at least 30 minutes.

Bake and serve

  1. Preheat the oven to 400°F (200°C).

  2. Heat a little dripping in a tin.

  3. Pour in the batter to a depth of about 4 inches.

  4. Bake for about 20 minutes until golden.

  5. Cut into squares and serve with gravy.

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
Forms the gluten network that gives the batter its structure as it sets.
Egg
Binds the batter and helps it set and puff as it bakes.
Milk
Adds moisture and liquid that turns to steam to help the pudding rise.

The step that matters

Preheat the tin with hot fat before pouring in the batter. The batter must hit a very hot, greased tin so it sizzles on contact and starts to rise quickly. A cold tin lets the batter spread and bake flat instead of puffing into tall sides.

“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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