the pudding. The Yorkshire pudding is meant to rise. The Royal Society of Chemistry suggested in 2008 that "A Yorkshire pudding isn't a Yorkshire pudding if it is less than tall". In a 2012 poll conducted by T-Mobile UK, the Yorkshire pudding was ranked tenth in a list of things people love about Britain. Baking method Yorkshire pudding is baked by pouring a batter made from milk, flour and eggs into oiled and preheated baking pans (ramekins or muffin tins in the case of miniature puddings). A basic formula uses 200ml flour and 200ml milk with four eggs (also 200ml). Water produces a lighter, crisper, but less sweet pudding than using milk. They can also be baked in cast-iron frying pans or similar. A 1926 recipe involves covering the pudding with greaseproof paper to steam it and then serving it with jam, butter and sugar. Yorkshire Pudding Day National Yorkshire Pudding Day has been celebrated on the first Sunday in February in Britain since 2007. It is celebrated on 13 October in the United States. References External links British puddings English cuisine Savory puddings