Yorkshire Pudding

Part of probably the most classic and renowned of all Great British dishes – roast beef and Yorkshire pudding. Why Yorkshire? Probably because it was a thrifty cook in the north of England who originally devised a way of utilizing the fat that dripped into a pan under the spit-roasting meat. A batter pudding collecting all of the flavours of the beef fat and juices was a perfect answer. The original Yorkshire would have been 2–3 cm (¾–1½ in) thick, and was turned during its cooking time to