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Mini Yorkshire puddings
|Place of origin||England|
|Main ingredient(s)||Milk or water, flour and eggs|
When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted in the oven. In 1737 a recipe for 'a dripping pudding' was published in The Whole Duty of a Woman:
Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.
Similar instructions were published in 1747 in The Art of Cookery made Plain and Easy by Hannah Glasse under the title of 'Yorkshire pudding'. It was she who re-invented and renamed the original version, called Dripping Pudding, which had been cooked in England for centuries, although these puddings were much flatter than the puffy versions known today.
The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce.
Traditionally, though less so now, the Yorkshire Pudding could be served as a sweet, with sugar or even with orange juice as a sauce.
It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners, thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.
Cooking method 
Yorkshire pudding is cooked by pouring a batter made from milk (or water), flour and eggs into oiled then preheated baking pans, ramekins or muffin tins (in the case of Mini puddings). A basic formula uses 1/3 cup flour and 1/3 cup liquid per egg.
See also 
- Popover, a hollow roll
- Choux pastry, a pastry dough
- Gougère, a savoury pastry
- Dutch baby pancake, a breakfast dish
- David Eyre's pancake, another breakfast dish
- Takoyaki, Japanese puff batter dumpling with octopus
- Clafoutis, French style cherries in batter
- Far Breton a thick Breton cake
- Aunt Bessies
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- Lady, A; William Kenrick (1737). The Whole Duty of a Woman. London, UK.
- Glasse, Hannah (1 June 1998). The Art of Cookery made Plain and Easy. Applewood Books. ISBN 978-1-55709-462-9.
- "Secret of a perfect Yorkshire pud". BBC News. 14 November 2008. Retrieved 14 November 2008.