Skip to main content
Main

A Yorkshire Pudding

A baked pudding made from milk, eggs, flour, and dripping, served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

A Yorkshire Pudding

Ingredients

Directions

Prepare the batter

  1. In a bowl, whisk together the milk, eggs, salt, and flour until smooth.

Bake

  1. Heat a stewpau (or roasting pan) on the fire and add some dripping.

  2. Once the dripping is hot and bubbling, pour in the pudding batter.

  3. Bake over the fire until nearly set, then place a light upside down in the dripping pan to prevent burning.

  4. Set the stewpau under the meat to catch the drippings, allowing the heat to brown the pudding.

  5. When the meat is done, drain excess fat from the pudding and return it to the heat to dry slightly.

Serve

  1. Transfer the pudding to a dish, melt some butter, and pour it in the center before serving.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Set the batter and give the pudding its structure as they cook.
All-purpose flour
Forms the starch and gluten framework that lets the batter rise and hold its shape.
Milk
Adds moisture and helps the batter steam and puff in the hot fat.
Dripping
Heats to a sizzling temperature so the batter sets quickly and browns on the surface.

The step that matters

Pouring the batter into hot dripping. The fat must be hot and bubbling before the batter goes in. Hot fat sears the batter's base immediately, which helps it rise and prevents it from sinking or sticking.

“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.

More yorkshire pudding recipes

with Roast Beef 8with Beef 3 See all 346 →

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes