Yorkshire pudding

The original Yorkshire pudding was made in an iron can, and the gravy poured on it gave it a unique deliciousness. When it rises, it is fluffy and can absorb the meat juice very fullly. In Yorkshire, England, people still maintain the traditional way of making it. During meals, it is often the first dish before the meat and vegetables. Today, it is more common to use it as a dessert with roast beef dishes. When making it, the oil dripping from the roast beef is smeared on the pudding baking pan. When the oil smoke floats out, the batter is poured into the plate, and the pudding is passed through. After baking, it expands into a bread-like shape. The skin is golden and crispy, and the inside is soft and delicate. Pour on the sauce and enjoy it with roast beef.

In the book "84 Charing Cross Street", Helene Hanff once asked her British friend for advice on how to make Yorkshire pudding:

Prepare a cup of flour, One egg, half a cup of fresh milk, sprinkle with a little salt, and mix thoroughly in a bowl until it becomes thick and creamy. Place in the refrigerator for a few hours. An hour and a half before the meat is roasted, pour a little gravy on the iron plate, not too much, just enough to cover the iron plate. Remember, the iron pan needs to be "very hot". Then, transfer all the pudding ingredients you prepared earlier onto the iron plate, and then leave it to continue baking. In this way, the meat and pudding can be cooked and served at the same time.

In "The Prince of Tennis", Keigo Atobe, the head of Hyotei's tennis club, likes to eat Yorkshire pudding.