When baked instead of fried , this batter rises ( even though it has no raising agents such as baking powder , it rises because the air beaten into the batter expands ) and is known as Yorkshire pudding . Yorkshire pudding is made from a similar recipe , but baked instead of fried . This batter rises because the air beaten into the batter expands , without the need for baking powder ; the result is eaten as part of the traditional roast beef dinner .