The Yorkshire pudding, which is also simply known as the Yorkshire, dates back to at least the early 18th century, which is when the earliest known reference to them occurs. The Yorkshire is a traditional staple of the British Sunday Lunch, and is a type of savoury popover.
The ingredients of a Yorkshire pudding are really quite simple, being only batter made from milk, flour and eggs, although seasonings, such as salt and pepper, and water are also sometimes added. Although the ingredients are simple, it's not always as easy to get a Yorkshire to turn out the way it should, as they are supposed to rise when cooking. The batter is poured into oiled and preheated baking pans and placed in the oven. Flat Yorkshires are not what you want, and opening the oven at the wrong time can cause them to sag.
Yorkshire puddings vary in size, from miniature to giant. Mini and normal Yorkshires commonly accompany a meal, whilst giant puddings are frequently filled with other ingredients, especially gravy, and eaten as a meal, rather than as an accompaniment.
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