British Yorkshire Pudding Day, celebrated on the first Sunday of February, pays homage to this baked delight that has steadfastly held its place in the British culinary tradition for centuries. Originally conceived as a method to conserve the fat drippings from roasting meat, the batter mix — consisting of eggs, flour, and milk — was used to catch the grease, creating the Yorkshire pudding. This dish became a significant part of the meal. In more modest circumstances, where meat was a luxury, Yorkshire puddings would be served before the main course to curb the appetite before the more sparingly served meat dish.