Yorkshire pudding
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Yorkshire pudding is an English savoury dish made from batter. It is most often served with roast beef, but may be eaten with sausages or other dishes, 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) are increasingly prevalent.
The Yorkshire pudding is a stalwart of the British Sunday dinner, and in some cases is eaten as a separate course prior to the main meat dish. This custom could have arisen in poorer times, to provide a filling portion before the more expensive meat course.
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 or golden syrup.