Yorkshire puddings, also known as Yorkshire 'pockets', first originated in Yorkshire, Northern England commonly served alongside roast beef and gravy. They're made from a batter that is usually put into hot fat and then into a hot oven to rise. They're chewy, crispy, and a great accompaniment to any meat and vegetables.

Although Yorkshire puddings are commonly thought of as something that's served on the side of your plate, they can be used for many other dishes. Dinners such as toad in the hole, filled Yorkshire puddings and even sweet Yorkshire puddings have become much more popular over recent years.

There's also a dessert dish called 'clafoutis', which is a kind of sweet Yorkshire pudding. It's commonly made with cherries, although there are many variations including apricot, cinnamon and even chocolate.

When making Yorkshire puddings, just let your imagination run wild. In essence, a Yorkshire pudding is a very plain, simple dish, but you can jazz it up in any number of ways, using any herbs or spices you have to hand. Remember to always leave the oven door closed whilst cooking them to prevent them from sagging or deflating, and always use hot oil or the puddings simply will not rise.