Yorkshire puddings, served as part of a traditional Sunday roast.

Yorkshire pudding is a dish that originated in Yorkshire but is popular across the whole of the United Kingdom. Yorkshire is a historic county of Northern England and the largest in Great Britain. The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located It is made from batter and most often served with roast beef, chicken, or any meal in which there is gravy, or on its own. Batter is a liquid mixture usually based on one or more Flours combined with liquids such as Water, Milk or Beer. Roast beef is a cut of Beef which is roasted in an Oven. Roast beef is often served within sandwiches and sometimes is used to make hash Gravy is considered an essential accompaniment by many, and when the pudding is eaten as a starter (see below), onion gravy is usually favoured above other alternatives. Gravy is an English Sauce made often from the juices that run naturally from meat or vegetables during cooking It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - the Yorkshire pudding being much cheaper than the other constituents of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.

Yorkshire pudding is cooked by pouring batter into a preheated greased baking tin containing very hot oil and baking at very high heat until it has risen.

Traditionally, it is cooked in a large tin underneath a roasting joint of meat in order to catch the dripping fat and then cut appropriately. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat's fat that is left behind. It is not uncommon to cook them in muffin tins, using 2+ tbs batter per muffin, with 1-2 tsp oil in each tin before preheating pan to very hot. Wrapped tightly, Yorkshire Puddings freeze and reconstitute very well.

Today individual round puddings (baked in bun trays or baking tins like Popovers, or in small skillets) are increasingly prevalent, and can be bought frozen. A popover is a light hollow roll made from an egg batter similar to that used in making Yorkshire pudding.

Yorkshire puddings cooked in baking tins

The Yorkshire pudding is a staple of the British Sunday dinner and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today, having arisen in poorer times to provide a filling portion before the more expensive meat course. "Them 'at eats t'most pudding gets t'most meat" is the common saying. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce. Béchamel sauce (beɪʃəˈmɛl in English beʃaˈmɛl in French beʃaˈmɛlla in Italian also known as white sauce, is a basic Sauce that is used as the base

When baked with sausages (within the batter), it is known as toad in the hole. Toad in the hole is also the name of a pub game See Entombed animal for the paranormal phenomenon In pub cuisine, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting as a bowl. Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set

The pudding can also be eaten as a sweet dish, with jam, golden syrup, or sugar. Golden syrup is a thick amber-colored form of Inverted sugar syrup, made in the process of refining Sugar cane juice into Sugar, or by treatment of Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose.

See also

• Dutch baby pancake - A similar, usually sweet dish served for breakfast
• Popover, a smaller American derivative served as a type of roll
• Sunday Roast

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