Yorkshire pudding is an English savory¹（开胃菜） dish similar to the American popover（淡烤的酥饼）, and made from batter². Is most often served with roast beef, or any meal in which there is gravy³, 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 underneath⁴ a roasting joint⁵ 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（大浅盘）, which also takes advantage of the meat's juices that are left behind.

 

The Yorkshire pudding is a staple⁶ 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; "Them that eat most pudding gets most meat" is the most common saying.

 

Yorkshire puddings are often the subject of eating feats⁷ and in May 2006 in Clifton West Yorkshire 400 were eaten in one sitting.

 

When baked with sausages (within the batter糊状物), it is known as toad⁸ in the hole. In pub cuisine⁹, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting¹⁰ as a bowl. It can also be eaten as a sweet dish, with jam , syrup¹¹, or sugar.

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