Yorkshire pudding

Make in plenty of time as it needs to stand for 1 hour, before cooking. The traditional North Country pudding, eaten before the meat to take the edge off large appetites, was made with water, not milk, and placed beneath the beef turning on its spit in front of the open fire. Here it would cook and at the same time catch the juices and drippings from the meat, which gave it extra flavour. Nowadays, made in the oven, and served with good gravy, Yorkshire pudding is usually served with the me