Yorkshire pudding is an English savory dish similar to the American popover, and made from batter.Is most often served with roast beef, or any meal in which there is gravy, or on its own.Gravy is considered an essential accompaniment by many. It may have originated in Yorkshire, but is popular across the whole country.

Yorkshire pudding is cooked by pouring batter into a greased baking tin, and baking at a very high heat until it has risen. Traditionally, it is cooked in a large tin underneath a roasting joint of meat, in order to catch the juices that drip down, and then cut appropriately, although individual round puddings (baked in bun trays or small skillets) are increasingly prevalent. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat's juices that are left behind.

The Yorkshire pudding is a staple 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; "Them that eat most pudding gets most meat" is the most common saying.

Yorkshire puddings are often the subject of eating feats and in May 2006 in Clifton West Yorkshire 400 were eaten in one sitting.

When baked with sausages (within the batter), it is known as toad in the hole. In pub cuisine, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting as a bowl. It can also be eaten as a sweet dish, with jam , syrup, or sugar.

約克郡布丁是一道可口的英國(guó)食品，由面糊制成，有點(diǎn)類似于美國(guó)的淡烤酥餅。通常配合烤牛肉，肉湯或其他一些帶湯汁的食物一起食用。一般肉湯被認(rèn)為是一道不可或缺的配菜，它起源于約克郡，隨后在整個(gè)英國(guó)盛行。

約克郡布丁的制作方法是將面糊澆注在涂過(guò)油的烘培罐里，然后在高溫下烘烤加熱至其膨脹。傳統(tǒng)的做法是將面糊放在烤肉下面的一個(gè)大罐子里烘烤（這樣做是為了能夠盛到烤肉滴下來(lái)的汁水），然后再按合適的大小將其切開(kāi)，然而現(xiàn)在，更為盛行的做法是直接用烤小面包的盤子或小煎鍋烹制，做出一個(gè)個(gè)獨(dú)立的圓形布丁。約克郡布丁也可以和肉在同一個(gè)平底鍋里烤，等肉烤熟后裝盤再繼續(xù)烤鍋中的布丁，這樣就可以利用烤肉留在鍋里的汁水，讓布丁更入味了。

約克郡布丁是英國(guó)人周日晚餐的重要組成部分。有時(shí)候它也會(huì)作為單獨(dú)的一道菜先于主菜上桌。這個(gè)習(xí)俗源于過(guò)去貧困的年代，因?yàn)檫@樣做可以在昂貴的肉食主菜上桌之前先墊一下肚子，所以當(dāng)時(shí)盛行這樣一句俗語(yǔ)：“布丁吃的最多的人也會(huì)吃下最多的肉”。

吃約克郡布丁也經(jīng)常成為美食比賽的主要項(xiàng)目。2006年5月在北約克郡的克利夫頓，參賽者們一次吃掉了近400個(gè)布丁。

搭配香腸一起吃的時(shí)候，它又被形象地稱為洞中的蟾蜍。在有些酒吧里，約克郡布丁一般會(huì)被做成碗狀，里面填滿多種不同的食物。你也可以把它當(dāng)成帶有甜味的碟子，拌著果醬或糖漿一起吃。

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