Yorkshire pudding

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Yorkshire Pudding

Yorkshire pudding is an English savoury dish similar to the American popover, and made from batter. It is most often served with roast beef, or any meal in which there is gravy, or on its own. Gravy is considered an essential accompaniment by many. It may have originated in Yorkshire, but is popular across the whole country.

Yorkshire pudding is cooked by pouring batter into a greased baking tin, and baking at a 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 juices that drip down, and then cut appropriately, although individual round puddings (baked in bun trays or small skillets) are increasingly prevalent. 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 juices that are left behind.

The Yorkshire pudding is a staple of the British Sunday dinner, though only when beef is the meat, and in some cases is eaten as a separate course prior to the main meat dish. This custom was common in Yorkshire until the late 20th century, having arisen in poorer times, to provide a filling portion before the more expensive meat course, "Them that eat most pudding gets most meat" is the most 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 plain white sauce.

Yorkshire puddings are often the subject of eating feats and in May 2006 in Clifton, West Yorkshire 400 were eaten in one sitting.

When baked with sausages (within the batter), it is known as toad in the hole. In pub cuisine, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting as a bowl. It can also be eaten as a sweet dish, with jam, golden syrup, or sugar.