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Yorkshire Pudding

A baked batter made from flour, milk, eggs, baking powder, and salt, cooked 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: 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 ↓

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, baking powder, and salt.

  2. Add the eggs and stir well.

  3. Gradually add the milk while beating with a wooden spoon until the batter is smooth and light.

Bake and serve

  1. Place a pudding tin under the roasting meat to catch drippings for greasing.

  2. Pour the batter into the tin and cook under the meat for 30 minutes, or bake in the oven at 400°F (200°C) for 20 minutes.

  3. Watch the pudding and turn the tin to prevent burning.

  4. Once cooked, carefully turn the pudding out onto a hot dish and serve with roast meat.

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. 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. Milk + eggtop 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

All-purpose flour
Provides the structure that the risen batter sets around.
Eggs
Add structure and help the batter rise and set as it bakes.
Milk
Supplies the liquid that makes a thin batter that puffs with steam.
Baking powder
Releases gas in the batter, helping the pudding rise.

The step that matters

Pour the batter into the hot tin. The tin must be very hot with fat from the drippings so the batter sizzles on contact. This starts the set and helps the pudding rise sharply instead of spreading flat.

“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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