Today it is common to have the pudding batter poured into individual tins, such as a muffin tin and baked into a popover-like bun to be combined with meat drippings or to be stuffed with other ingredients and served as a savory dish. Traditionally, Yorkshire Pudding was often baked in the same pan that contained the meat as it roasted but it is also common for it to be baked in a separate pan with some of the meat juices added. Or, as is also a typical when serving Yorkshire Pudding, many times the Pudding will be accompanied with mint jelly, syrup, or savory sauces such as chutney, gravy, and mint sauce to enhance the flavors of this breaded dish.
Due to the light and airy consistency of the baked batter, the Yorkshire Pudding will often have the same result as many popovers after they rise during baking and then fall into the center upon cooling. The pudding rises because of the egg in the ingredients and the steam created as it bakes. If not allowed to bake fully, the weight and texture of the pudding is too soft, not crisp or hard enough on the exterior, and not sufficient to support the weight of the cap that is created above the base. Or if there is not enough eggs due to size differences in the batter and too much milk, the pudding may fall. Baking Yorkshire Pudding may take several attempts to achieve a desired result however, whether the pudding rises or falls, it still can be served to provide a very enjoyable and flavorful result when enhanced with sauces, drippings or other sweet and savory condiments.