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Yorkshire Pudding

A savory batter-based pudding cooked in the oven or pan, served with roast beef or mutton.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

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.

Prepare

  1. Whisk eggs, flour, and milk until smooth and free of lumps.

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

  3. Heat a frying pan with plenty of hot dripping.

  4. Butter a baking dish or use clarified dripping to grease it.

Cook

  1. Pour the batter into the prepared dish.

  2. Place it under the meat in the oven.

  3. Fry it in the pan.

  4. Once the underside is cooked, flip it.

  5. Cook the other side until both are browned.

  6. Alternatively, brown the top with a salamander if baking.

Serve

  1. Cut into squares.

  2. Serve with roast beef or mutton.

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
Set proteins give the batter structure, and trapped steam helps it rise.
All-purpose flour
Starch and gluten set during baking to form the pudding's body.
Milk
Provides the liquid that turns to steam and makes the batter pourable and tender.
Dripping
Very hot fat sears the batter's base, promoting browning and a fast initial rise.

The step that matters

Pour the batter into very hot fat. Hot fat sizzles on contact and starts the batter cooking at once, creating steam that lifts the pudding. Cool fat or a cool dish lets the batter spread flat instead of rising.

“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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