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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. High Quality Content by WIKIPEDIA articles! Yorkshire pudding is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast beef and gravy. Yorkshire pudding is cooked by pouring a thin batter made from flour, eggs, butter, milk and seasoning into a preheated greased baking tin containing very hot fat or oil and baking at very high heat until it has risen and browned. It is then served in slices or quarters, depending on the size of the tray in which it was cooked. In recent years, it has become more popular to cook them in batches in bun tins (baked in muffin trays or baking tins like popovers), making individual mini puddings. Traditionally, Yorkshire pudding is cooked in a large tin, in front of an open fire beneath 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 fat that is left behind. When baked in the oven, the dish may alternatively be called batter pudding.

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