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Now...where do I start with Yorkshire Pudding? Most people don't realise just how versatile a dish it is and generally just settle for having it as part of their Sunday Roast or maybe, occasionally, using it to make Toad in the Hole (no, I don't know why it's called that! I can't imagine it being half as scrummy were it made with toads rather than good old sausages!).
But if, like me, you're born and bred Yorkshire, you know that this delicious pudding can be used in many many ways! And, as it uses only the 4 basic ingredients (more can be added according to requirements/tastes...read on for more!) of plain flour, eggs, milk and water, it is a highly economical and filling dish. Apparently down South they eat Yorkshire Pudding on a plate with the rest of their roast dinners, but up North we traditionally have it as a starter on a Sunday and I'm reassured by my mum and grandad that this is because it was so cheap and filling, in the past they fed it to the family first in the hope that they wouldn't eat as much meat! Interesting little fact!
Anyway, back to the YP...personally the savoury version is my tried and tested favourite, but I know other people who make more than needed so that they can have it cold the next day covered in jam or syrup. I know...gross!! Although, I suppose when you think about it, it uses the same ingredients as pancakes so could really be eaten in the same way! All the same...I'll pass if you don't mind, and stick to my savoury!
So how versatile actually is it? What can you do with a YP? My favourite method (although it's not popular with my other half so I only ever have it when he's away!) is just to have a great big YP filled with gravy. Simple, quick and tasty. If money is tight the hubby doesn't object, however, to having the same but filling it with veg too.
As mentioned before, another popular way of using it is to stick some sausages into the batter and make toad-in-the hole. Paired with some mashed potatoes and seasonal veg it's a hearty, filling, warming winter meal. Other accompaniments we've tried it with are: chilli con carne, bolognaise, beef stew and chicken curry (honestly, it's gorgeous!).
So how do you make this pudding then? Some people like to make small ones so each person has their own little pudding, but I like to make a great big one and the following recipe is one I've adapted from a Mary Berry original, adding titbits of advice from my mum, cousin and grandad and also adding my own little touches...
6oz plain flour
3 eggs, beaten
heaped teaspoon mustard
oil for cooking
Put oven on to heat (about 190), pour a good helping of oil into an ovenproof dish (I use a 12x6 inch metal roasting dish - I would always recommend metal ones rather than ceramic), enough to coat the bottom of the dish. Put dish into oven to heat oil up while you prepare the batter.
Tip flour into a large bowl, add the eggs and a splash of the milk and whisk together until blended and smooth. Add rest of ingredients and whisk together thoroughly. Leave to stand whilst oven continues heating up (and use the time to prepare anything else you're having with it).
When the oil is very very hot take dish out of oven and QUICKLY add the batter and get it back into the oven (don't put it too close to the top of your oven because if yours is anything like mine it will rise loads, stick to the heating elements and set the smoke alarm off!!! Lesson learnt!). Cook for 45-50 minutes without opening the door...it's just like a cake, open the door during cooking and it will deflate and flollop!
If you're making toad in the hole, you're supposed to cook the sausages for 10 minutes in the roasting dish and then add the batter as normal, however, whenever I try it like this, it always ends up sticking to the bottom of the dish for some reason, so I've started just putting the sausages on a baking tray undernearth the YP in the oven, then plonking them on top of the finished pudding.
Like other members of my family we have a specially designated Yorkshire Pudding Tin as we do eat it regularly and the most valuable tip I've been given in regards to this is to never wash it! I know it doesn't sound particularly pleasant, but if you wash it after every use it makes the puddings stick. So, let it cool down and then give it a good wipe with either kitchen towel or a dry cloth and store for next time.
Anyway, there you go. My words of wisdom regarding the YP. I only thought to write this as my husband was away last night so what did I have for dinner? Yep...YP filled with gravy. So simple, yet so effective. AND it made enough for me to bring some cold for lunch today!
I suppose it really is true what a friend once said to me...You can take the girl out of Yorkshire, but you can't take the Yorkshire out of the girl :)
If you like a Yorkshire pud, with extra flavour, try this recipe I pinched from my gran.
As a Barnsley lass I'm a demon Yorkshire Pud maker. I never measure my ingredients and just seem to be able to chuck it all in, beat it to within an inch of its life and produce puddings that satisfy the toughest of critics - namely three hungry kids, a mother-in law, oh and a husband - forgot about him!
You can use a variety of pudding tins - large cake sized tins, smaller bun size or the ones in between that come in fours. I prefer a big one I've got to say!
Ingredients for a basic Yorkshire Pudding
For each person 1 tablespoon plain flour - about 3oz
Large egg between two people and 5fl oz of milk and water (3fl oz milk, 2fl oz water)
Pinch of salt.
For six people I use:
Six tablespoons of plain flour (about 18oz)
3 large eggs and 15fl ozs of watery milk (9 fl oz of milk, 6 fl ozs of water)
Pinch of salt
For the savoury version I add
Large tablespoon of dry sage and onion mix (or more according to your savoury taste)
1. Put flour and salt in a large bowl - you can sieve it if you're posh
2. Make a well in the centre and add all the eggs
3. Turn all the flour into the egg and start beating gently: when it appears 'dry' add some of the milk and beat stadily until you have a thick paste.
4. Keep adding a little of the liquid and continue to beat.
5. Beat until lump free
6. Slowly add the rest of the liquid until creamy
7. Add dried sage and onion mix of your choice according to taste
8. Cover and leave for half an hour. You can skip this if you're in a hurry
9. Heat oven to 230 C /450 F or Gas mark 8 - hot!
10. Add tablespoon of oil to pudding tins - use what you feel happiest with, beef dripping isn't an option for me so I use vegetable oil
11. Place pudding tins in oven 8 minutes or until oil is slightly smoky
12. Beat mixture again as it sometimes settles during resting
13. Add a ladle of mixture per pudding tin - the mixture must sizzle as it hits the fat.
14. Place in hottest part of the oven. Try to avoid opening the door again or it will fall flat
15. When brown and crispy, usually after about 20 minutes, remove and serve as a starter with gravy or as part of the main course. It loses its crispiness the longer it's out of the oven.
16. Most important instruction : Enjoy every mouthful!
Sometimes you have to tweak it slightly to suit your oven, or the tins or the number of ravenous mouths there are to feed. I have a love of Yorkshire Puddings that knows no bounds and I would eat them every day of the week if the lecky was a bit cheaper, so I've worked on it a lot.
Sometimes, I have an off day and they don't turn out as planned, but hey, no-one's perfect! But like any good relationship, you have to work at it.
I know people who buy Aunt Bessie's and love them. It's a free country, I suppose, but I still think it's a sin.
Good luck if you're about to embark on your first Yorkshire Pud and if you're already an expert hope you enjoy the savoury twist.
Yorkshire pudding is on the menu today in our house, an old favourite for many families. I have recently read an interesting snippet from the Internet which concerns Yorkshire pudding, it goes like this:
Yorkshire pudding was originally called dripping pudding, it was placed in the oven underneath the roasting meat and therefore the meat fat and juices used to drip down onto the savoury batter. A firm favourite among poor families because a slab of thick Yorkshire pud was always served with a drop of gravy prior to the meat course as a filler.
Well I was raised in Yorkshire and we must have been one of those impoverished families! lolol We always ate a helping of Yorkshire pudding and gravy before we ate our main meat course.
I think we all have our own versions of the traditional pudding that usually accompanies roast beef.
I have made it hundreds of times and it still turns out differently each time!
I take my bowl and add a good cupful of self raising flour, add a pinch of salt and some pepper, make a well in the centre of the flour and then fill the well with an egg and a mixture of ice cold milk and water. Add the liquid until the batter mixture is of a pouring consistency and then give it a good whisk through.
I store mine in the fridge until it is time to cook it.
Put a small amount of dripping into the baking tin and then place the tin in a very hot oven, when the tin is `hissing and crackling` with the hot fat stored safely inside, take the batter mixture from the refrigerator, pour it into the tin and place it back inside of the very hot oven.
As the batter cooks it usually starts to rise and around the edges of the baking tin you will notice that the mixture is cooking into a large `cup` shape.
I like to let the pudding cook a little more than it should do, until it forms a beautiful dark crunchy crust.
The cooked Yorkshire pudding will be softer towards the middle and crispy around the edges. It is especially tasty if it has been cooked using meat dripping and goes hand in hand with the Sunday Roast .
When you take the Yorkshire pudding from the hot oven you will notice that the boiling hot fat is bubbling through onto the surface of the pudding.
There will be lots and lots of little air bubbles on the top of the mottled crust too. The pudding needs a sharp knife to cut it, not because it is tough, but to make a tidy job of cutting the portions to put onto the dinner plates.
Of course if you prefer you can make the puddings in a bun tray and just pile the individual Yorkshires into a serving dish and let the family help themselves. All of my family love Yorkshire puds and may well be tempted to take more than their fair share!
My Aunt used to make hers in a different way. Instead of self raising flour she favoured Plain flour, her pudding was baked in the very same way as mine but instead of a pudding that filled with air and rose up in the baking tin she cooked the most gorgeous savoury slab of fatty Yorkshire pudding, which was always served with gravy before the meat course!
Any left over pudding can be enjoyed if you spread it with jam, it may sound odd but its lovely!
So just remember when you cook any meat save the fat and keep it in the fridge ready to add to the baking tray to cook your next Yorkshire pudding.
One last thing before I go, I forgot to mention that tasty dish called Toad in the Hole, rich meaty sausages cooked in a thick layer of tasty Yorkshire pudding. Mmmmmm.
There could not be anything more British than Yorkshire pudding. The perfect accompaniment to the good old British Sunday roast beef and two veg but it also goes well with lamb, pork and chicken.
I don't follow a particular recipe as such but just put a large of cupful of flour into the mixing bowl, add a beaten egg and enough milk to make a 'batter' consistency. I leave it to stand for a while then add a dash of water to it at the last minute just before it goes in the tins. I vary the size from little ones made in a twelve-hole bun tin to just one large one made in a 7" sandwich cake tin. The secret is not to open the oven door while it is cooking because this can make the pudding deflate.
Years ago, the meat and vegetables would have been piled into a large Yorkshire pudding with gravy poured over it but these days it is usually put on the side of the plate as an extra.
Of course, it is perfect as Toad-in-the-Hole with sausages cut up into threes, cooked first for around twenty minutes until they have browned then the batter poured on and around them. With onion gravy and vegetables, this makes a cheap but nourishing and filling meal.
Yorkshire pudding is also delicious with jam or honey and also goes well with sliced bananas and Greek yoghurt.
A traditional part of the British cuisine.
Yorkshire Puddings the traditional English dish to be eaten with a Roast beef dinner is a favourite in our house.
It was originally a filler dish for people that could not afford a lot of meat and used to be cooked underneath the spit with the meat on so that the hot fat and juices could drip into the batter mix while it was cooking.
It would then be served up with gravy as a supplement for meat usually to the children of the family.
Today it is served up with a traditional roast beef dinner and also as a starter with onion gravy poured into the middle.
Years ago my Aunty in Hull used to put a batch into the oven while we were eating our main course and then we would have them fresh from the oven with jam or syrup for a pudding.
There is an art to cooking a good Yorkshire Pudding ask any Yorkshire man, and the perfect ones come out with a big dip in the middle for the gravy and the edges should be nice and sturdy with a slight crispy texture.
It is usually cooked in a large flat tray tin and then sliced or in bun trays. I personally like a ten inch square cake tin that I have had for years it is half an inch deep and never gets washed in soapy water I always wipe it clean with kitchen towels, my aunty taught me that trick.
My recipe for this dish;
4 oz of plain flour
Pinch of salt and pepper
2 tsp suet
1 quarter pint of milk
1 quarter pint of water
A quick splash of boiling water straight from the kettle just seconds before batter mix is poured into tin.
Mix flour eggs and suet into a bowl slowly adding the liquid until the batter is nice and smooth not forgetting the salt and pepper and then leave to stand for at least an hour this does improve the mix.
The tin goes into the oven at 220 degrees with fat in and this can be just cooking oil but the actual fat from the cooking meat is far tastier and I put just enough to cover the bottom of the tin, too much just makes the puddings greasy.
Leave for about ten minutes until the fat is actually smoking then just before you remove it whisk the boiling water into the mix and pour straight onto the smoking fat. Speed is the essence here the less time taken the better the results.
The time for cooking depends on the size, mine take 30 minutes but if I ever make individual bun ones then they only take about fifteen minutes.
A golden rule for perfection is never ever open the oven door to peek half way through cooking, they will go flat so be patient and wait the time.
This batter mix is a great way to feed a family and we quite often have them with sausages or mince and onions my brother loves them with a curry so a very versatile dish for you to try.
You can't have a roast without Yorkshire puddings. It's just not British!
Now I know making Yorkshire puddings isn't exactly rocket science and that there are a few recipes on here already but mine is a little different and will hopefully help a few people. My boyfriend is lactose intolerant so the little old Yorkshire pud makes him feel quite ill, even though he loves them, life's cruel isn't it? Being a Yorkshire lass myself the situation was just unacceptable!
My first couple of attempts of making a dairy free version were not successful, think pancakes. All I had done was substitute soya milk for normal milk, but they didn't rise at all. Then someone suggested I use half water and half soya milk, no better I'm afraid.
I then found this, at first glance it looked exactly the same, then I noticed it only used half the amount of milk. So I gave it a try the following Sunday. I followed the instructions, put my Yorkshires in the oven and waited.
15 minutes I looked through the glass oven door and was greeted by perfectly risen Yorkshire puds! Very proud of myself I presented my perfect puds with my roast and we all agreed that they were delicious, and tasted just the same as normal ones, plus they are probably a bit healthier.
So here it is for all you lactose intolerant folks or for those who are trying to avoid too much dairy, hope it saves you from flat puddings. Let's face it, no-one wants that!
(makes 4 medium sized puddings)
80g Plain flour
1 medium egg
125ml soya milk
salt & pepper to season
oil/fat to cook
Preheat the oven to 220ºC/425ºF/Gas7
Put all the ingredients in a bowl and whisk together to form a fairly thick batter.
Put a little oil or fat into each section of your pudding tin and place it in the oven for bout 5 minutes to make sure it is really hot.
Then divide the batter among the sections and place the tray back in the oven for 15-20 minutes until the puddings have risen and crispy on top.
I have found that unlike normal Yorkshires you don't need to add an extra egg to get them to rise well as these have worked perfectly every time I have done them and have always been light.
And for those who want to know each pudding contains about 140 calories.
Also if you leave out the salt and pepper and use sweetened soya milk you can use them as a dessert, just fill with fruit and serve with maple syrup/cream/chocolate sauce/all of the above :-D
I have been weight watching for a few weeks now, and untill recently i was starving, YES you can eat what you want but it costs you in points so you end up really really staring before the day is out.
If like me you hate buying these weight watcher frozen meals that taste horrible then this recipe will do the trick.
Toad in the hole weight watcher style.
55g flour 2 1/2 points
1 egg 1 1/2 points
150ml milk 1 point
table spoon sunflower oil 1 point
pinch of salt FREE
1 onion FREE
8 thin sausages 8 points
2 table spoons bisto Gravy 2 points
TOTAL 16 points
This will serve 4 for 4 points per serving, if you want more can also serve 2 at 8 points each.
Now the actual making of this yorkshire pudding.
1) pre-heat oven at 220.
2) mix together the, flour, milk, egg and pinch of salt. whisk untill air bubbles appear in the mixture. Then leave to stand for 15-30 minutes and whisk again.
3) While the batter is left to stand lightly fry off the sausages, so they are half cooked. Then place a large round sandwich tin with the oil in into the pre-heated oven.
( heat oil in the tin untill it is really hot and bubbling) this will help you get the huge yorkshires everyone loves.
4) Next making the rich onion gravy, add 300mls of water to a pan and boil on a low heat, add the chopped onion and cook until they go soft, they add the gravy bisto ans simmer on low heat.
5) take the hot oil out of the oven, and pour batter in to the tin with the hot oil, place the sausages into the batter. and put back into the oven. Cook at 220 for 10minutes then reduce heat to 180 for another 15mins. then hay presto you have huge yorkshire toad in the hole.
this is great served with veg like, carrot cabbage, cauliflower, peas ect. you can eat as much veg as you like its all FREE.
you can even have 3 medium sized potatos each for 1 point each.
Yorkshire pudding was initially cooked in a roasting pan underneath the meat. The meat would be rotating above on a spit. Traditional Yorkshire pudding is served with gravy before the meat course. It is eaten all over Britain. There is even a British Yorkshire pudding day.
People have different opinions about how the batter should be made. Some say half water and half milk. I saw a celebrity chef put vinegar in his. Try to use Beef dripping it will make it tastier.
100g (4 oz) plain flour
300ml (10 fl oz) milk
Beef dripping or vegetable oil
Sift the flour and salt into a mixing bowl. Make a well in the middle of the flour with your hand. Break the eggs into a cup. Examine the eggs before you put them into the basin. Make sure that there are no blood spots in the eggs. When you are satisfied with your inspection put them into the mixing bowl. Start to whisk the mixture with a balloon whisk or electric hand whisk. While you are whisking gradually add the milk. At this stage you need to incorporate as much air as possible into the batter and it should be lump free. Cover the bowl and leave it to stand in the refrigerator for about an hour. The flour needs to expand.
Preheat the oven to 220ºC/425ºF/Gas7.
If you are making the individual Yorkshire puddings you will require a muffin tin. Put one teaspoon of fat into each of the holes. Place the tin on the top shelf of the oven and wait until the fat is smoking hot. This will take about ten minutes. Meanwhile take the batter out of the refrigerator and start to whisk it. Do this for about five minutes. Transfer the mixture into a jug. When the fat is smoking hot take the tin out of the oven and fill the holes with the batter. Put the tin back into oven and shut the door. The Yorkshire puddings will take about 20-25 minutes to cook. Do not open the oven door during the first stage of cooking the Yorkshire puddings will fall. You can safely open the door after 20 minutes.
For a large Yorkshire pudding use the roasting tin that the meat has been cooked in. Put two tablespoons of fat into the tin cook for 35 to 40 minutes.
Serve the Yorkshire pudding with roast Beef.
The great yorkshire pudding a classic in every sense of the word, simple and yet versatile. Easy to make from start to finish.
As a Lancashire lad born and bred it is hard to admit that yorkshire has done anything good but with the yorkshire pudding they have done this. In fact it is so good many countries have taken the idea changed it a little bit. Such as the Americans who have the popover.
Half a pint of milk
4 oz plain flour
Either oil lard or dripping
Then put either in one big tray or in an idividual cup cake tray. Personally I prefer the big tray. Then put in a pre heated oven at gas mark 7 or 220 degree centigrade, 425 degree fahrenhiet.
The traditional way to have this is with a Sunday roast dinner of roast beef (any roast meat), roast potatoes and vegies. In some places they have either jam, golden syrup or sugar. Not sure about the sugar.
I love it when they are still warm and strawberry jam placed on it beautiful.
This a great meal and I would have no problem advising other people to try. But I find it hard to believe that no one in this countryt has not tried it.
Just wish everyone all the best
Yorkshire Pudding - how do you like yours?
As a Yorkshirewoman I am very particular about my Yorkshires, they have to be made properly and taste as good as the ones my mother and grandmas used to make.
Therein lies a problem - theirs all tasted different so I suppose mine are a combination of all three, at least my kids love them! Whenever my grown up son comes home to eat he is always disappointed if I haven't made Yorkshire pudding!
Before I continue with recipes etc, I want to quote a monologue that Stanley Holloway wrote about Yorkshire Puddings -
The real Yorkshire Pudding is a poem in batter. To make one's an art, not a trade.
Listen to me and I'll tell thee how t'first Yorkshire pudding was made.
A young angel on leave from Heaven came flying over Ilkla Moor, and the angel, poor thing, got cramp in her wing and came down at an old woman's door.
The ole woman smiled and said "Eee it's an angel! Well I am surprised to see thee. I've not seen an angel before, but th'art welcome, I'll make us a nice cuppa tea."
The angel said "Eee thank you kindly, I will."
Well they had two or three cups of tea, three or four Sally Lunns, and a couple of buns. Angels eat very lightly you see. Then the old woman looked at the clock and said "By Gum, he's due home from t'mill is my Dan. You get on with your tea, but you must excuse me, I must make a pudding for t'old man."
Then the angel jumped up and said "Give me a bowl, flour and water and eggs, salt and all. And I'll show thee how we make puddings in Heaven for our Thomas and Peter and Paul."
Then the old woman gave her the things and the angel just covered her wings and said "Hush."
Then she tenderly tickled the mixture with t'spoon, like an artist would paint wi his brush.
She mixed up that pudding with heavenly magic, she played her spoon on that dough. Like Paderewski played his piano. Or Kreisler twiddling his bow.
And the old woman whispered "I reckon dear angel, the clouds that I see in yon sky, so fleecy and foamy, is batter for t'puddings for saints feasting in paradise. It's mixed with the rain and it's stirred with the rainbow and baked in the beautiful sun."
And the angel kept stirring and smiling, as she answered "And when a star drops then it's done."
"But joking aside" said the angel, "the secret of puddings made here or above is not the flour and the water, but mixing it. See that you mix it with love. "
And when it were done she put it in t'oven and she told the old woman "Goodbye."
Then she flew away leaving the first Yorkshire pudding that ever was made. And that's why it melts in the mouth like the snow in the sunshine, as light as a maiden's first kiss, as soft as the fluff on the breast of a dove. It certainly was mixed with love.
As you will notice from the monologue the ingredients for a successful Yorkshire pudding are flour, eggs, milk, salt and water. Not all recipes mention water, but to a true Yorkshirewoman this is essential as it makes a fluffier mixture.
Don't ask me for amounts - like my mothers and grandmothers I have my own special Yorkshire Pudding bowl and over the years I just throw in the ingredients, without ever weighing them.
Flour can be either Self raising or Plain, but you will get a different kind of texture with each of them. Plain flour will give you the crispy fluffy puffs with hardly any insides, whereas using SR flour makes a thicker texture. I use both kinds of flour, depending on the mood! I always used a fork to mix my pudding and a couple of years ago when a friend called she couldnt understand why I didnt use my mixer! I must admit I have now moved with the times!
One of my grandmas used to make a Yorkshire pudding with a handful of sage and onion stuffing mix added. This made a thick, savoury pudding, which was about half an inch thick and tasted delicious! Try it next time you want a Yorkshire pudding to accompany pork or chicken.
Traditionally Yorkshire Puddings were served before the main course, to fill up the diners before they had the meat and vegetables. So the phrase Roast beef and Yorkshire Pudding is not strictly the true tradition as they would be eaten separately.
I sometimes serve Yorkshires as a starter, they need to be the size of a dessert plate - what they call "Giant" Yorkshire puddings in restaurants!!! Fill the centre with onion gravy and mmmmm delicious!!!!!
I do confess that I have occasionally used the frozen Yorkshire puddings and they were okay, but I would never use them as a substitute for the real thing.
SIZE and SHAPE
So what size and shape should a Yorkshire pudding be?
In a restaurant you will not be given a choice - your Yorkshire will be round, which is the traditional shape when it is being eaten as a starter.
I always make mine in a large oblong roasting tin like my mother and her mother used. This is then cut into pieces and some of us prefer the crispier corner pieces, some the middle pieces.
You can make them in individual tins, the 4 hole trays are okay, but I can never understand anyone using anything smaller, such as a bun sized tin!
The secret of a successful Yorkshire pudding lies not only in the addition of a drop of water to the mixture, but also in the fat you use to cook it in. Traditionally beef dripping was used, but I always use lard. I would never dream of using lard for cooking anything else, neither would I dream of using oil for my Yorkshire puddings!
Why? Because for a Yorkshire pudding to cook to perfection the batter has to be left to stand for at least half an hour prior to cooking and the fat has to be smoking hot before the mixture is added to it. Lard reaches a higher temperature than oil apparently, and so makes the perfect sizzle when the pudding batter is dropped into it.
I read on a US website recently that someone suggested they add RAISINS (!!!!!) to their Yorkshire pudding!!! Well, I am sorry, but if you add anything sweet they are NOT Yorkshire puddings, but a kind of pancake. And as a Yorkshirewoman I feel very strongly about anyone abusing our traditional dish!
EAT IT WITH ANYTHING
So if you have read this far and your mouth is watering for a Yorkshire pudding, then don't think you have to wait until you have roast beef. We eat our puds with lots of things, even on their own, but please don't just save them for when you have roast beef!
Hope you enjoyed the review and I hope to hear that lots of Dooyooers have been busy mixing up the traditional Yorkshire Pud after reading this!
And on a final note, to all Yorkshire Pud lovers, when you die and go to heaven, the angels will be there to make you your favourite dish!
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 fat 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 fat that is left behind.