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Yorkshire Pudding

A baked batter made from flour, eggs, milk, and fat, cooked in a hot tin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Yorkshire Pudding

Why it works: Milk and beef are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,759 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Yorkshire Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. In a bowl, mix the flour, salt, and baking powder.

  2. Make a well in the center and add the yolks of the eggs.

  3. Gradually add the milk while beating with a wooden spoon to avoid lumps.

  4. Once smooth, fold in the beaten egg whites until combined.

Bake

  1. Heat the dripping in a tin until hot.

  2. Pour the batter into the hot tin.

  3. Bake at 400°F (200°C) for 20 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.

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 + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + beeftop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, 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

All-purpose flour
Provides the starch and gluten that form the batter's structure as it sets.
Eggs
Whites trapped by folding add lift, and yolks add richness and help set the structure.
Milk
Its water turns to steam in the hot tin, helping the pudding puff and giving a tender crumb.
Beef dripping or oil
Heating it in the tin gives a sizzling-hot surface that sears the batter and promotes rising and browning.
Baking powder
Releases gas during baking, adding extra rise to the pudding.

The step that matters

Preheat the fat in the tin until very hot before pouring in the batter. The batter must hit a smoothly hot, sizzling fat so it sets quickly and rises. If the fat is not hot enough, the pudding will spread, rise poorly, and turn out dense 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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