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Yorkshire Pudding

A baked batter made with flour, egg, milk, salt, and greased with dripping, served with roast beef.

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 fierce oven

Ingredients

Directions

The book says “a fierce oven”. The 425°F (220°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 425°F (220°C).

  2. In a bowl, mix flour, beaten egg, salt, and enough milk to create a batter similar to double cream.

  3. Grease a baking tin with dripping, ensuring it's about ⅛ inch deep.

  4. Place the greased tin in the hot oven until very hot.

Bake and serve

  1. Pour the batter into the hot tin and bake for about 30 minutes.

  2. Cut the pudding into squares and serve with hot 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. 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. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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 lets the batter set into a crisp-walled pudding.
Egg
Binds the batter and helps it rise and set as it bakes.
Milk
Thins the batter to a pourable consistency and adds moisture for steam-driven rising.

The step that matters

Heating the tin until very hot before pouring the batter. The batter must hit a very hot, fat-coated tin so it sizzles and sets immediately. This rapid heat produces steam that lifts the batter and forms crisp edges; a cool tin gives a dense, flat result.

“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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