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While there is a national debate as to whether Yorkshire puddings should even be on Christmas dinner, they’re a great addition to a Sunday roast.<\/p>\n
Traditionally served as an appetiser, says Historic UK, the British pudding was originally served with gravy before the main meal.<\/p>\n
Nowadays, a Yorkshire pudding for an appetiser would seem rather preposterous.<\/p>\n
But, not too far along from the 18th Century, a Yorkshire pudding was seen as a filling starter.<\/p>\n
A starter that would fill you up so that you don’t have enough room to eat too much expensive meat.<\/p>\n
READ MORE… <\/strong> Gordon Ramsay’s honey-glazed parsnips and carrots sizzle with three herbs<\/strong><\/p>\n Makes: eight large Yorkshire puddings<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n Method<\/strong><\/p>\n 1. Beat the eggs together in a mixing bowl using a balloon whisk.<\/p>\n 2. Sift the flour with the salt, then gradually beat this into the eggs to make a smooth batter.<\/p>\n Don’t miss… <\/strong> ![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/yorkshire-puddings-5126418.jpg?r=1703169925257\")
<\/p>\nGordon Ramsay’s Recipe<\/h3>\n
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James Martin’s 10-minute recipe for ‘gooey and light’ chocolate fondants[JAMES MARTIN] <\/strong><\/p>\n![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/Yorkshire-pudding-5126452.jpg?r=1703169925296\")
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