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Traditionally, Yorkshire pudding is baked in a large tin and then cut appropriately, although individual round puddings (baked in bun trays) are increasingly prevalent.
The Yorkshire pudding is a stalwart 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.
It is also one of the two components of toad in the hole (the other component being sausage). In pub cuisine, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting as a bowl.
While Yorkshire pudding is traditionally embellished with gravy, it can also be eaten with jam or golden syrup.
A Yorkshire Pudding recipe can be found in the Wikimedia Cookbook .
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