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Common Yorkshire Pudding

A baked batter made from flour, eggs, milk, and salt, cooked until puffed.

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 ↓

Common Yorkshire Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

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

  2. In a bowl, mix the flour and salt together.

  3. In another bowl, beat the eggs and then add the milk.

  4. Combine the wet ingredients with the flour mixture until smooth.

Bake

  1. Pour the batter into a greased baking dish.

  2. Bake in the preheated oven for 20-25 minutes until puffed and golden.

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. Flour + eggtop 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

Flour
Provides the starch and gluten that form the batter's structure as it sets.
Eggs
Set during baking to give structure, and help the batter rise and puff.
Milk
Adds moisture to the batter, turning to steam that helps lift it as it bakes.

The step that matters

Preheat the oven and dish until very hot before pouring in the batter. A hot oven and hot greased dish make the batter sizzle on contact, starting steam and rapid rise. A cool dish or oven leads to a flat, dense pudding.

“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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