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Common Yorkshire Pudding

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

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

Common Yorkshire Pudding

Oven, in the book's wordsA very slow oven

Ingredients

Directions

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

Make the batter

  1. In a bowl, mix the flour and salt.

  2. Add the eggs and milk, whisking until smooth.

Bake

  1. Pour the batter into a greased baking dish.

  2. Bake in a preheated oven at 400°F (200°C) until puffed and golden, about 20-25 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.

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
Forms the structure of the batter as the starch and gluten set around the steam.
Eggs
Bind the batter and provide structure, helping it puff and set as it bakes.
Milk
Adds moisture to the batter, and its proteins help the crust brown.

The step that matters

Preheat the oven and the baking dish until very hot before pouring in the batter. The batter must hit a very hot fat and surface so steam forms quickly and the batter rises sharply. A cold start causes a flat, dense pudding. The record does not state the dish is preheated, so this step should be read as the cook's own check against the stated oven temperature.

“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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