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Good Yorkshire Pudding

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

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

Good Yorkshire Pudding

Ingredients

Directions

Make the batter

  1. Whisk the eggs well and strain them.

  2. Gradually mix the eggs with the flour.

  3. Slowly pour in enough milk to achieve a batter consistency similar to thin cream.

Preheat and bake

  1. Preheat a tin by placing it under a roasting joint, preferably beef.

  2. Beat the batter briskly just before pouring it into the hot tin.

  3. Bake until the pudding is firm and well-colored on the surface.

  4. Divide the pudding into quarters.

  5. Turn the quarters to brown the underside.

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.

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. Egg + flourtop 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

Eggs
Provide structure and richness, helping the batter set firm as it bakes.
All-purpose flour
Forms the gluten network that gives the batter body and lets the pudding rise.
Whole milk
Supplies moisture and liquid that turns to steam, helping the pudding puff.

The step that matters

Preheat the tin until very hot before pouring in the batter. A screaming-hot tin with fat makes the batter sizzle on contact, starting steam and rise immediately. A cool tin lets the batter soak in and bake 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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