'If you're from Yorkshire there's no debate': Leeds locals weigh in on the great Yorkshire pudding debate

Few food debates get Yorkshire people talking quite like how to serve a Yorkshire pudding.

Should the much-loved pud be served as a starter before the main course – or should it be strictly dished up alongside the meat, vegetables and gravy?

We asked Yorkshire Evening Post readers for their verdict, and hundreds of you responded.

Many readers believe both are acceptable ways to eat a Yorkshire pud.

Suzanne L'oreal Fennell said: “Whichever you prefer. My hubby would say both, as would most my family.”

Ronnie Sharp agreed, and Julie E Daughtery revealed there are different opinions even within her own household, writing: “My hubby has starters, lots of them. But I have with my meal.”

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There were plenty of readers who insisted the traditional approach was to have the Yorkshire pudding before the main course.

Gill Brightwell said: “If you're from Yorkshire there's no debate - before.”

Chris Kirk said: “Back in the day always (many years ago) as a starter.”

Rory Mac agreed, saying: “Defo as a starter if you’re from Yorkshire!”

Sean Dennis said his granny would make Yorkshire puddings “in a large roasting tin” and serve them as a starter, followed by “meat and two veg” with gravy.

Patricia Heritage said having it as a starter meant you were “not so hungry for the main course and didn't eat as much meat.”

And Jackie Thackray remembered having them as a starter with onion gravy, describing how her mum in Bradford would make “one large tin split into four.

But others were firmly in the main-course camp.

Debra Hargreaves said: “Always with the main meal! I was brought up in the coal mines of South Yorkshire… a pit village. Always Yorkshire puds in the meal with loads of vegetables and gravy.”

Michael Hutchings was equally clear, saying: “Definitely with main course.”

Andrew Barker said: “I prefer it with the main course”, while Jan Barrell simply declared: “Main course!”

Then there were the readers who refused to accept that a Yorkshire pudding should be restricted to just one course.

Alison Steele said: “As a starter with gravy, then with the main course, followed with jam as a ‘pudding’. Very versatile and a cheap way of filling you up.”

Sarah Tipling agreed, saying: “Starter, main and dessert. It's a very versatile dish.”

The idea of having Yorkshire pudding as a dessert proved popular with our readers.

Danny Warville said: “Put a scoop of ice cream and sauce in a warm one and have it as a dessert, no need to thank me.”

Ben Magnay said: “I have them for pudding with ice cream and chocolate sauce.”

And Peter Fitzakerley suggested: “Both, plus dessert warm with strawberry jam.”

There were also plenty of memories of having leftover Yorkshire puddings with something sweet.

Lesley Smith said: “Starter, then, if there were any leftovers we had it with jam at tea time as a treat.”

The resounding feeling from our readers was that there can be no wrong way to eat a Yorkshire pud.

Allison Barratt said: “Each to their own, there is no right or wrong way.”

And Michael Scott Jr had an even simpler message: “To hell with tradition, just have it however you want to have it.”