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Yorkshire Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 wordsThe hot oven

Ingredients

Directions

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

Prepare the batter

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

  2. In a bowl, mix the milk, beaten egg whites, and yolks until smooth.

  3. Sift the baking powder and flour together.

  4. Add the sifted mixture to the milk mixture.

  5. Stir until the batter is smooth and has the consistency of cream.

Bake

  1. Pour drippings into two biscuit tins.

  2. Divide the batter evenly between the tins.

  3. Place the tins in the hot oven.

  4. Bake until golden, about 30-40 minutes.

Serve

  1. Serve immediately while 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. 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
Whites and yolks trap air and set the batter, giving the pudding its lift and structure.
Flour
Forms the gluten network that sets the batter's structure as it bakes.
Milk
Provides the liquid that turns the flour into batter and adds moisture and browning.
Baking powder
Releases gas during baking, helping the batter rise.
Drippings from the roast
Hot fat that helps the batter puff quickly and adds browning and savory flavor.

The step that matters

Placing the batter in the hot oven. The hot fat in the tins must be very hot when the batter goes in. The sudden heat turns the batter's moisture to steam and sets the edges quickly, which lets the pudding rise high instead of sinking or becoming 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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