Editing Yorkshire pudding (section)

{{short description|Traditional English side dish}}
{{Use dmy dates|date=August 2023}}
{{Use British English|date=March 2021}}
{{Infobox food
| name = Yorkshire pudding
| image = Yorkshire-puddings.jpg
| image_size = 270
| caption = Yorkshire puddings
| alternate_name = Yorkshire
| country = [[England]]
| region = [[Northern England]]
| type = [[Pudding]]
| served =
| main_ingredient = Milk or water, flour and eggs
| variations =
| calories =
| other =
}}
[[File:Traditional Yorkshire Pudding.jpg|thumb|Yorkshire puddings]]

'''Yorkshire pudding''' is a baked [[pudding]] made from a [[batter (cooking)|batter]] of eggs, flour, and milk or water.<ref>{{cite encyclopedia|url=https://www.britannica.com/topic/Yorkshire-pudding|title=Yorkshire Pudding|encyclopedia=Encyclopaedia Britannica|last=Siciliano-Rosen|first=Laura|date=22 October 2014|access-date=2 July 2018}}</ref> A common English 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. As a first course, it can be served with [[onion gravy]]. For a [[main course]], it may be served with meat and gravy (historically roast beef but in recent years with other meats), as part of the traditional [[Sunday roast]], but can also be filled with foods such as [[bangers and mash]] to make a meal. [[Sausage]]s can be added to make [[toad in the hole]]. In some parts of England, (especially the Midlands) the Yorkshire pudding can be eaten as a dessert, with a sweet sauce. The 18th-century cookery writer [[Hannah Glasse]] was the first to use the term "Yorkshire pudding" in print.

Yorkshire puddings are similar to [[Dutch baby pancake]]s,<ref name=":0">{{cite news|url=https://www.foodandwine.com/news/dutch-baby-yorkshire-pudding-controversy|title=Dutch Baby or Yorkshire Pudding? Brits Argue Their Savory Dish Should Never Go Sweet|last=Campbell-Schmitt|first=Adam|date=15 May 2018|work=Food & Wine|access-date=27 September 2018 }}</ref> and to [[popover]]s, an American light roll made from an egg batter.<ref>{{cite book|url=https://books.google.com/books?id=bKVCtH4AjwgC|page= 551|title=On Food and Cooking: The Science and lore of the Kitchen|isbn=9780684800011|last1=McGee|first1=Harold|date=16 November 2004|publisher=[[Simon & Schuster]]}}</ref>