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Yorkshire Pudding

A baked batter of milk, eggs, flour, and salt served with roast beef.

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

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Beat the eggs together until light.

  2. Add salt and milk, then pour the mixture onto the flour.

  3. Mix until smooth, then add the remaining milk.

Bake and serve

  1. Remove the roast beef from the roasting pan and pour off the gravy, leaving some drippings.

  2. Pour the batter into the pan and bake in a 400°F (200°C) oven for 20 minutes or more, depending on size.

  3. Serve under the roast beef or cut into pieces and serve around the beef.

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. Egg + flourtop 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

Eggs
Give the batter structure and help it puff and set as it bakes.
Flour
Forms the gluten network that gives the pudding its body and firm walls.
Milk
Supplies the liquid that turns to steam, helping the batter rise, and adds tenderness.

The step that matters

Pour the batter into the pan. Batter poured into hot fat from the drippings sizzles on contact, which starts the rise right away. Cold fat or a slow start lets the batter spread and sets it flat instead of puffed.

“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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