Traditionally served before Sunday roasts, Yorkshire puddings were popular for their ability to fill guests, encouraging them to eat less of the main meal.
The exact origin of Yorkshire puddings remains unclear, but they were first recorded in the 1700s and made famous in Yorkshire, England.
Initially, puddings in the UK were viewed as lowly desserts; Yorkshire puddings were served as an economical way for hosts to manage expensive meals.
Yorkshire puddings, once known as "dripping puddings," were cooked over a fire, benefiting from the fat dripping from roasting meat.
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