Traditional starter, served with Roast Beef, but in Yorkshire it is served with all roast meats on a Sunday.The recipe is sufficient to make 12 puddings in patty tins, or two large ones using 7" cake tins. It has come down my family for generations - being a Yorkshire woman I have always found it very successful. (The reason we serve it first but still call it pudding? During the Civil War in the 1600s, Yorkshire men who were Cavaliers (on the Kings side) were about to eat their Sunday dinner. Some Roundheads (the Parliamentarians) burst into their dining hall, and seeing the puddings were ready, and the Cavaliers were all eating, decided they were hungry and ate the puddings. Since then, Yorkshiremen (and women!) have always made sure of getting their pudding by eating it first before their meat course. The moral of the story is, don't mess with the Yorkshire folk, they never forget who stole their pudding). A variation of this recipe is to add some mixed herbs to the batter if you want something a little more savoury.