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.
Make the batter
Beat the eggs until very light.
Add the milk to the eggs and mix well.
Pour the mixture over the flour and add the salt.
Beat the batter until smooth.
Bake
Bake in a preheated oven at 400°F (200°C) for 45 minutes.
Baste with drippings from the beef if desired.
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.
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked 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
- Eggs
- Beaten eggs trap air and set into the batter's structure, helping it rise.
- Flour
- Flour gives the batter body, and its starch sets as the pudding bakes.
- Milk
- Milk thins the batter and adds moisture, so its steam helps the pudding puff.
The step that matters
Preheat the oven fully before baking. The batter needs a very hot oven right away so its steam expands quickly and the pudding rises. In a cool oven it spreads and stays flat and dense.
“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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