Yorkshire pudding is a dish that originated in
Yorkshire but attained wider popularity. It is made from
batter and most often served with
roast beef,
chicken, or any meal in which there is
gravy served with it, or on its own. Gravy is often served alongside. 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.
[1]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.
