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Yorkshire Pudding

A baked batter made from flour, milk, eggs, and salt, cooked in a shallow dish under roasting meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

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

  2. Make a smooth batter by whisking together the flour, milk, and eggs in a bowl.

  3. Pour the batter into a small shallow pudding dish.

Bake and serve

  1. Place the dish under roasting beef, mutton, or veal.

  2. When the pudding is brown, cut it into four or five pieces or turn it whole to brown the other side.

  3. Remove from the oven and serve immediately.

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 + eggtop 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

All-purpose flour
Forms the starch and gluten structure that sets the batter into a risen, sturdy pudding.
Eggs
Add structure and richness, helping the batter set and rise as it bakes.
Milk
Provides the liquid that turns the batter into steam, which helps lift the pudding.

The step that matters

Bake in a fully preheated, very hot oven. A very hot oven turns the moisture in the batter into steam quickly, which lifts the pudding. In a cooler oven the steam forms slowly, so the pudding rises poorly and turns out flat and dense.

“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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