Yorkshire pudding is a classic British side dish that is made from a batter of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components. Yorkshire pudding is traditionally served with a Sunday roast, and it is similar to American popovers, with crispy edges and a creamy center. The dish likely existed long before the mid-18th century when printed recipes for it first appeared. The Yorkshire pudding is meant to rise, and it is baked by pouring a batter made from milk, flour, and eggs into oiled and preheated baking pans. The Royal Society of Chemistry suggested in 2008 that "A Yorkshire pudding isnt a Yorkshire pudding if it is less than four inches . The dish was originally served as a first course with thick gravy to dull the appetite with the low-cost ingredients so that the diners would not eat so much of the more expensive meat in the next course. Nowadays, it is more likely to be served alongside the roast, which lets you mop up the drippings, or as a course on its own before the meat lands on the table.