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Yorkshire pudding is an English side dish made from batter consisting of eggs, flour, and milk or water. The dish is sometimes served with beef and gravy and is a staple of the traditional British Sunday roast. It may also be served as a dessert.〔(【引用サイトリンク】title= foodnetwork.co.uk - Yorkshire pudding desserts )〕 Originally the Yorkshire pudding was eaten on its own as a first course with thick gravy to fill the stomach with the low cost ingredients so that one would not eat so much of the more expensive meat in the following course 〔(【引用サイトリンク】title=Old England Traditional Roast Beef and Yorkshire Pudding )〕. An early recipe appeared in William Kenrick's ''The Whole Duty of a Woman'' in 1737. ==History== 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 1737, a recipe for 'a dripping pudding' (Later named ''The Yorkshire Pudding'') was published in ''The Whole Duty of a Woman'': 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 meant to rise. The Royal Society of Chemistry suggested in 2008 that "A Yorkshire pudding isn't a Yorkshire pudding if it is less than four inches tall". 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. 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. In poorer households, the pudding was often served as the only course. Using dripping and blood, a simple, energy-rich meal was made with flour, eggs and milk. This was traditionally eaten with a gravy or sauce, to moisten the pudding. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Yorkshire pudding」の詳細全文を読む スポンサード リンク
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