Yorkshire pudding is made from an egg, flour, and milk batter cooked in a large shallow tin containing a layer of very hot beef dripping. It is a popular accompaniment to roast beef in Britain, and the two together compose the ‘traditional’ Sunday lunch. Sometimes the batter is poured into smaller, round tins to make individual puddings but this is not the authentic Yorkshire method. Strictly speaking, the pudding, cut in squares, should be served with gravy before the meat, to take the edge off the appetite.
