Apparently, I am so old school!

kitty you're old school!

Us "incomers" don't know about the subtleties and serve them with all roasts, so maybe it's our fault!

I totally agree with YPs with beef ,mint sauce with lamb and apple with pork. But we did have an enamel tin of pud cut into squares with sugar as a pud as children. A great treat. I cook my puds in ramekins nowadays as it's easier to do half one day and half with leftovers. The batter is better

GK,

My favourite SiL is from Zimbabwe and he insists on rice with every meal, as well as potatoes and YP, as 'it's the African way'! DD2 was really to be offered rice with her Christmas Dinner. I'm definitely old school as I typed Rhodesia before I spotted my error!

I make my YP (gf naturally!) in deep bun tins or use Auntie Betty's if I can't be arsed bothered. I also always have frozen GF ones in the freezer.

My mother always did Yorkshire or as she called it Batter Pudding with all roasts - made the meat go further. I do it if I can be bothered and if I'm not low carbing- did it yesterday with the Roast Beef but I don't always do it - we like more veg really.

kitty

The combination of roast cauliflower, bacon and garlic with Yorkshire pudding would have been a gastronomic no-no, kitty. Stick to your guns.

The same pudding was served with roast pork but in this case some herbs were added to the batter before cooking. We added some chopped onion and chopped sage, thyme and parsley, to make a savoury dish.
From Recipies from an Old Farmhouse by Alison Uttley.

The Old Farmhouse was in Derbyshire kitty so not a million miles away from you.
I tried it once but didn't chop the onion fine enough so it remained raw, not pleasant and never repeated.

My mother made our Yorkshires in both a large flat tin and individual pattie tins as there were 4 of us kids all ravenous and we had them before the meat. The meat could have been anything as they were to fill us up ! My brother's record was 17 small ones before he started on the meat and yes he ate the meat course as well !! We never had a sweet pud as well though.
Back in the 60's when Black and Decker electric drills became available my brother bought one. In order to make the vast quantities of the Yorkshires easier for my mother he made a whisk attachment for the drill. Unfortunately the drill only had one speed and I expect the pudding mix is still on the kitchen ceiling in that old farmhouse !!

We used to live near Aunt Bessies factory in Hull in the 1990s.
One morning the factory was set on fire because the ovens had not been cleaned properly of all the fat. They moved to one of the industrial estates after that, because it closed down the whole of the centre of Hull for a day.

My mother used to bake it in a large rectangular dish, and cut it into squares, with gravy on top before the meat. Coming from a long line of Yorkshire people since before the Yorkshire pudding was mentioned in cookbooks, I always assumed that was the way it was supposed to be served.
Did rich Yorkshire people have Yorkshire pudding? I doubt it was a status symbol.

DM used to make it in a heavy rectangular baking tin and cut it into squares.
I have a couple of those small-plate size tins; I also have a strange thing for yorkshires - it looks like 6 large deep muffin tins joined together.

We are 'old school' as well, hadn't eaten Yorkshire puddings for ages until the other week when we had beef.
My friend used to make a sort of savoury dumpling cooked in a roasting pan to go with lamb. I've never made it.

I am old school too, Yorkshires with beef. My Grandmother used to serve the Yorkshire first with a large jug of gravy and then we had the roast. My mother used to serve us sweet Yorkshires too, put a lining on your ribs in the winter when we had to walk back to school.
I have noticed in our local pub carvery that people pile their plates with whatever and then balance a pud on the top, seen some weird and wonderful concoctions.

rosequartz, was it perhaps baked suet pudding ? My mother used to make these puddings and they came out so crispy, delicious. My mouth is watering at the memory.

I serve Yorkshires with all roasts; I would have a revolt on my hands otherwise. Added to which, DGS will not eat potatoes, so a couple of Yorkshires fills his plate a bit. My mother never served Yorkshire pudding with roast lamb, but with Pork we had "seasoned" pudding - Yorkshire pudding with the addition of sage and grated onion. It was delicious. We also had seasoned pudding with rabbit stew!

When all the roast and yorkshire pudding was gone, and the plates clean, Mum would fetch a plate towering with ordinary plain white sliced bread, and we would pour the remaining gravy onto our plates and dive into the bread for mopping-up. Best part of the meal

My son still asks for bread to mop up his gravy!

I was born and brought up in Derbyshire Juliette and never had yp with pork. But , as I've said before, my mother was the original Mrs Bucket which would maybe account for it!

While we are discussing this - with which meat would anyone serve mustard?

Of course, with ready made everything available now it is easy to have whatever with whatever but, as a child, i can remember making horse radish sauce, mint sauce and applesauce all from scratch on Sunday mornings! See I really am old school!

Mustard with gammon, though not for me as I hate the stuff (mustard that is, not gammon!)

At least, my DH likes mustard with gammon, or ham when it's cold. Not sure about having it with hot gammon served as a roast, though

harrigran it may have been, I was thinking oatmeal but now you mention it I think it was a sort of savoury suet mixture which I think she baked like Yorkshire pudding. She never served it to us when we had dinner with them so I have never tried it.

It never occurred to me to cook YP with anything other than roast beef.....all those years of missing out!

Yorkshires with Beef

Stuffing and apple sauce with Pork

Mint sauce with lamb. (the least exciting)

Parsley Sauce with Gammon

Quite like to keep a few traditions!

I was brought up with Yorkshire pudding with beef, and just beef. Mum used to make it in a large tin and it was cut into squares. Nowadays pubs always serve individual YP with any kind of meat. I didn't know the authentic Yorkshire way was to eat it first. That was interesting. Tbh I never make it, resorting to aunt Bessie as someone else said. But again we don't often do a roast at home. Italian OH likes other things so Sunday lunch these days, and because there are just two of us at home now, is usually something we eat out. I can only eat the YP if I'm having beef though.

My mum always served "batter pudding" with every roast - plus the traditional other trimmings i.e. apple sauce/pork, mint sauce/lamb, horseradish/beef etc. For a while (at my father's request) served it alone with gravy which was great - but we then wanted another portion to go with our meat and veggies so that idea went out of the window as she wasn't prepared to make two batter puddings! She also served mustard with beef as well as horseradish sauce - I always put both on the table too as sometimes I fancy mustard with my beef.

Nowadays I make the small puddings in muffin tins and freeze the remainder and serve them up with any gravy dinner I make during the week as they de-frost so quickly and are delicious.

We also have stuffing with every meat EXCEPTING beef! Why is that I wonder? Obvious answer is simply because that's the way my mother served it.

HildaW my post would be the same as yours!

And stuffing with chicken.

English mustard with roast beef! (Has to be Coleman's though).