Traditionally, Yorkshire puddings were served as a starter because they are cheap to make. Often families wouldn't have a lot of meat to go round so they filled up on Yorkshire pudding first! In my family, we still serve them as a starter and they are quite large. They are smothered in gravy and are yummy! Again the traditional way to cook them is by using animal fat, I have used vegetable oil and it still works (although my dad thought they were not as good). My mum makes these often and doesn't bother to measure the ingredients, so I don't think they need to be exact. This recipe comes from a very old copy of the Be-ro flour baking book (1950's) that belonged to my Grandmother