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Yorkshire Pudding

A baked batter made from flour, eggs, milk, and salt, cooked in dripping fat under roasting meat.

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. In a bowl, mix flour, eggs, and salt until well combined.

  2. Gradually add milk and mix until smooth.

Bake and serve

  1. Butter a dripping pan placed under roasting meat.

  2. When the meat is half roasted, pour the pudding mixture into the pan.

  3. Allow the fat from the meat to drip onto the pudding.

  4. Once the top is brown, cut into squares and flip to brown the underside.

  5. Serve on a dish when both sides are browned.

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. Flour + eggtop 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

Flour
Forms the structure that sets the batter into a risen, sturdy pudding.
Eggs
Bind the batter and help it rise and set as it bakes.
Milk
Thins the batter to a pourable consistency and adds moisture for steam-driven rising.
Butter
Greases the pan so the pudding releases and its base crisps.

The step that matters

Heat the fat before pouring in the batter. The batter must hit hot fat from the roasting meat so it sets quickly and rises. A cold pan lets the batter spread and turn dense instead of puffing up.

“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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