History When wheat flour began to come into common use for making cakes and puddings, cooks in northern England (Yorkshire) devised a means of making use of the fat that
dropped into the dripping pan to cook a batter pudding while the meat roasted.
 Originally, the Yorkshire pudding was served as a first course with thick gravy to dull the appetite with the low-cost ingredients so that the diners would not eat so
much of the more expensive meat in the next course.
For a main course, it may be served with meat and gravy, and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a
Yorkshire puddings are similar to popovers, an American light roll made from basically the same recipe, and to Dutch baby pancakes.
In 1737, a recipe for “a dripping pudding” was published in Sir Alexander William George Cassey’s book 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.
 Because the rich gravy from the roast meat drippings was used with the first course, the main meat and vegetable course was often served with a parsley or white sauce.
[failed verification] A 1926 recipe involves covering the pudding with greaseproof paper to steam it and then serving it with jam, butter and sugar.
It was she who renamed the original version, known as Dripping Pudding, which had been cooked in England for centuries, although these puddings were much flatter than the
puffy versions made in modern times.
 A common British side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal.
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Photo credit: https://www.flickr.com/photos/garlandcannon/4575042086/’]