In British cuisine, the baked side dish traditionally made from flour, eggs, and milk and served with roast beef is Yorkshire pudding.
Despite its name, Yorkshire pudding is a savory batter pudding rather than a sweet dessert. The batter is poured into very hot fat, where it puffs dramatically and develops crisp edges with a soft center. It is especially associated with roast beef and gravy, although it can accompany other roasted meats.
The dish developed in northern England. An early printed recipe appeared in Hannah Glasse’s 1747 cookbook, The Art of Cookery Made Plain and Easy. Earlier versions were cooked beneath roasting meat so the batter could catch the dripping fat.
Yorkshire pudding is often confused with popovers, which are closely related American-style batter puddings. The main distinction is culinary tradition and serving context: Yorkshire pudding is a classic component of a British Sunday roast, while popovers are commonly served as a separate bread-like accompaniment.