Editing Yorkshire pudding (section)

==Baking method==
Yorkshire pudding is made by pouring a [[batter (cooking)|batter]] — made from milk, flour and eggs — into hot beef dripping, [[lard]], or other [[rendered fat]], (from which it gains its flavour), in a preheated baking pan ([[ramekin]]s or [[muffin tin]]s in the case of miniature puddings) and baking in a hot oven. They can also be baked in cast-iron frying pans or similar.<ref>{{cite web|url=https://www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings|title=Best Yorkshire Puddings|publisher=BBC Good Food|date=February 2009}}</ref><ref>{{cite web |title=Yorkshire pudding isn't for dessert |url=https://www.thegazette.com/food-drink/extra-ordinary-food-dig-in/ |access-date=24 November 2022 |website=www.thegazette.com }}</ref> 

A basic equal-part batter recipe uses 200 ml flour and 200 ml milk with four eggs (also 200 ml).<ref>{{cite web |title=Best Yorkshire puddings |url=https://www.bbcgoodfood.com/recipes/best-yorkshire-puddings |website=BBC Good Food  |access-date=8 March 2021 }}</ref> Sometimes a small quantity of [[baking powder]] is added to aid the pudding to rise during baking. Replacing the milk with water produces a lighter, crisper, but less sweet pudding.<ref name="xclay">{{cite web|url=https://www.telegraph.co.uk/foodanddrink/11377277/Yorkshire-puds-arent-just-for-roasts-theyre-a-cracking-dessert-too.html|title=Yorkshire puds aren't just for roasts – they're a cracking dessert, too|work=The Daily Telegraph|first=Xanthe |last=Clay|date=30 January 2015|access-date=20 December 2017}}</ref> 

A 1926 recipe involves covering the pudding with greaseproof paper to steam it and then serving it with jam, butter and sugar.<ref>{{cite web|url=http://recipespastandpresent.org.uk/1926puddings.php|title=1926 Recipes – Puddings and Pastry|publisher=Recipes Past and Present|access-date=16 May 2018}}</ref>