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Yorkshire Pudding

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

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 flour 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, combine flour and salt.

  2. Gradually stir in enough milk to make a stiff batter.

  3. Once smooth, add the remaining milk and well-beaten eggs.

  4. Beat the mixture for a few minutes.

Bake

  1. Pour into a shallow greased tin.

  2. Bake in a 400°F (200°C) oven for 1 hour.

  3. For the last 30 minutes, place it under the roasting meat to catch the gravy.

Serve

  1. Cut into small squares and serve hot.

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 + flourtop 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).

Milk and flour 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

Flour
Its starch and gluten form the batter's structure as it sets in the oven.
Eggs
Their proteins set the batter and their steam helps it rise and puff.
Milk
Its water turns to steam for lift, and its milk solids help the crust brown.

The step that matters

Pouring into a hot, greased tin. The batter must go into a well-greased tin that is already hot, so the surface sets quickly and the steam forces the pudding to rise. A cold tin or thin batter lets it spread and sink instead of puffing.

“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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