Yorkshire Pudding is traditionally cooked in the roasting tin under the roast beef, with the juices from the meat dropping on to it.
The traditional way is to serve Yorkshire pudding on its own, with a thin onion gravy – this was to fill you up before the main meal of meat and vegetables was served.
It may also be eaten as an accompaniment to roast beef, or even spread with jam as a dessert
Some of the commercially available puddings – notably Aunt Bessie's – are just as good as the home-made versions
Malcolm Bull 2017 /
Revised 14:00 on 8th May 2017 / mmy73 / 4