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A batter of egg, flour and milk, traditionally served with roast beef in the county of Yorkshire. Originally the batter was placed under spit roast beef to catch the meat drippings and juices and would cook in the heat of the fire. Either make in a large baking tray or individual round tins, and when cooked, serve at once or they will deflate. Yorkshire pudding is also eaten with jam or syrup and is used in other dishes such as toad in the hole.