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Good Yorkshire Pudding

A baked batter of eggs, flour, salt, and milk cooked in a roasting 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. Pour in enough milk to achieve a consistency of thin cream.

Bake

  1. Preheat a tin under a roasting joint, preferably beef.

  2. Beat the batter briskly just before pouring it into the pan.

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

  4. Turn the pudding to brown the underside, dividing it into quarters if needed.

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 lift, setting the batter as the pudding bakes.
Flour
Forms the gluten network that gives the pudding its body and rise.
Milk
Hydrates the flour and sets the batter's thin, pourable consistency.

The step that matters

Preheat the tin until very hot before pouring the batter. The batter must hit a very hot fat so it sizzles and sets quickly. This sudden heat creates steam that lifts the pudding and gives it a crisp edge. A cold tin makes 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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