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Yorkshire Pudding

A baked batter made from eggs, flour, milk, and salt, cooked in a greased tin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Yorkshire Pudding

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 ↓

Yorkshire Pudding

Ingredients

Directions

Make the batter

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

  2. Let the batter rest for a few hours for better lightness.

Bake and serve

  1. Preheat the tin by placing it under the roasting joint until hot.

  2. Grease the hot tin with butter or oil.

  3. Pour the batter into the tin to a thickness of ¼ inch.

  4. Cook under the joint, turning occasionally, until evenly browned.

  5. Cut into 3-inch squares and serve on a separate dish.

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. 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. Flour + milktop 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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
Provide structure and lift as they set, helping the pudding puff and hold its shape.
Flour
Forms the gluten network that gives the batter body and a sturdy, hollow-walled structure.
Milk
Adds moisture to the batter, turning to steam in the hot fat so the pudding rises.
Butter or oil
Coats the hot tin so the batter sizzles on contact and releases cleanly, aiding browning and crispness.

The step that matters

Preheat the tin until very hot before adding the batter. The batter must hit smoking-hot fat so its outside sets quickly and steam drives the rise. A cold or lukewarm tin makes the pudding flat and greasy.

“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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