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Yorkshire Pudding

A baked batter made from flour, baking powder, salt, eggs, and milk.

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.

Prepare the oven and dry mix

  1. Preheat the oven to 400°F (200°C).

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

Make the batter

  1. Stir in the eggs until well combined.

  2. Gradually add the milk while stirring briskly to form a smooth batter.

Bake

  1. Pour the batter into a greased baking dish and bake for 20 minutes.

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. Egg + milktop 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

Flour
Provides the starch and gluten network that gives the pudding its structure.
Eggs
Set during baking to give structure and help the pudding rise.
Baking powder
Releases gas in the batter, helping it rise in the hot oven.
Milk
Hydrates the flour and makes the batter fluid enough to puff and cook through.

The step that matters

Add the milk gradually while stirring briskly. Pouring in all the milk at once can trap dry flour in lumps that are hard to smooth out. A well-blended batter hydrates the flour evenly, giving a smooth, even rise in the oven.

“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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