Should Yorkshire puddings ever be served with anything but beef? Oxford Union spokesman Mayank Banerjee said: "debates about popular culture can become quite fierce' SOLENT NEWS & PHOTO AGENCY Oxford Union spokesman Mayank Banerjee said: "While the majority of our debates focus on world affairs, we do have a lighter side, and debates about popular culture can become quite fierce. This is our first foodie debate and might well pave the way for more in the future. No vote was cast after the debate, so we have canvassed the food experts for their opinions on this crucial culinary matter. Xanthe Clay, food writer, says: Ee by gum and 'ell fire. It seems that more people are eating their Yorkshire puds with chicken than with beef. Well quite right to. Beef is indeed the feasting meat of Old England - and holds a special place in our Sunday lunch cannon. And so do Yorkshires - but beef doesn't have the monopoly on the puffy, golden, crisp-and-soggy, soaker-up-of-gravy in chief. They were, after all, meant to be an adaptable filler, often served before the meat to slake hunger so the expensive meat - any meat - could be savoured. After a meal, too. Yorkshire pudding with golden syrup and cream (cold and clotted, for preference) is one of the finest puddings known to Englishman - and the most underrated. In France they add a few cherries, call it clafoutis and give it classic status. Time we did the same for our batter pudding of the gods - whenever we eat it. Wine correspondent Victoria Moore says: Of course Yorkshire puddings shouldn't be served with roast chicken. What a dreadful idea. Yorkshire puddings should never be served WITH anything except for gravy (and perhaps occasionally a sausage if you are making toad in the hole). Putting them on the plate with the roast is a bizarre southern aberration. They should be eaten before dinner, like a starter, with the gravy from the roast that follows. And the roast that follows should be beef. Food writer Diana Henry says: "Dear oh dear, it seems we can't put anything in our mouths these days without being told that we "shouldn't" eat it. I am really not keen on food rules, so I say eat Yorkshires with your roast chicken if you want to. As long as there is good gravy - which I think is mandatory with Yorkshires - then they're going to taste good. Yorkshire pudding was, after all, originally a "filler" and wasn't necessarily meant to be eaten just with roast beef. I am an aberration here in that, being Irish, I didn't grow up eating Yorkshire pudding at all (I first tasted it - appropriately, given that the Union has brought this debate to our attention - at Oxford). Over the years I have grown to love it and now wouldn't eat roast beef without it. I love its slightly sweet blandness against the piquancy of creamed horseradish. Personally I wouldn't have roast chicken with Yorkshires, but that's because I love stuffing and bread sauce - quite enough starchy stuff to contend with. But everyone should do what they want. Despite being Irish I have learnt to make a pretty mean Yorkshire pudd. The tricks are to make the batter with half milk and half water (that makes them lighter), to leave the batter to rest for about half an hour before cooking it (again, this produces a lighter result) and - absolutely crucial - to heat the dripping for them in the tin in the oven until it is very hot before adding the batter. You have to be dexterous - you're dealing with hot fat - but it's worth it. Do you think Yorkshire puddings shuld be served with anyhting other than beef? Cast your votes below ALAMY Rose Prince, author of the Pocket Bakery (Weidenfeld & Nicholdson £18.99), says: It's funny how people have an aversion to red meat, likely on health grounds, but nothing gets between them and their Yorkshire pudding. There are certain marriages that should never head for the divorce courts, and beef with Yorkshire pudding is one. Both have a dense texture, both are rich and melting. The dripping that makes the pudding so good is integral to the partnership which evolved in medieval times when the beef, roasted in front of the fire, dripped its fat in a pan below which was used to make accompanying dishes. Chicken belongs with bread sauce - can you imagine eating roast beef with that. No? Exactly my point. Rose's top tips for perfect Yorkshires: Always use strong white flour to get a good rise in the pudding Let the batter stand for 30 mintues before using, to allow gluten to develop, again to help the pudding rise Use a mix of water and milk - it makes a crispy pudding that is less sickly Heat the dripping in the pan, in the oven, before adding the batter A cheaper alternative to roast beef is a really good braise of minced beef with grated mushrooms, finely chopped onion, swede, carrot and plenty of Worcestershire sauce Phil Vickery, food writer and TV chef, says: It may go against the grain but I enjoy Yorkshire puds with any roast, so do my children. To me, it's an integral part of Sunday lunch or roasted meat at any time. Some nights we just have them with vegetables and gravy as a main meal. My main concern is cooking them correctly and I do like a soggy bottom! David Myers, one half of the Hairy Bikers, says: Yorkshire pudding is a versatile creature as long as there is gravy. It's great with chicken. You would not dismiss the noble toad in the hole just because it has sausage, would you? You can make a sage and onion Yorkshire pud that will be phenomenal with chicken. Si King, the other half of the Hairy Bikers, says: Yorkshire puddings are great with everything! They're part of our national identity. The greatness of a Yorkshire pudding is a thing to behold. Just eat it and love it, even with chicken. Roast meats in their wondered and varied forms all benefit from the addition of a Yorkie pud. Chef Brian Turner says: As a Yorkshireman, I think you can eat Yorkshire puddings with anything or even on their own. My grandchildren eat Yorkshire puddings with pasta. They must, however, come fresh from the oven and be cooked with lots of dripping. James Sommerin, Chef Patron, James Sommerin Restaurant With three kids Sunday lunch is a big part of our family life. Roast beef makes a regular appearance on a Sunday and my kids insist on having it with Yorkshire pudding every time never with chicken, pork or lamb or anything else ONLY with beef - beef means Yorkshire pudding! It's a match made in heaven and shouldn't be messed around with! Arnaud Stevens, head chef, Sixtyone Restaurant I am a big believer in sticking to the classics when appropriate and Yorkshire Pudding is a perfect example of this - don't mess with it and only have it with beef, after all beef without Yorkshire pudding would be like a tree without roots - just a piece of wood. Have your say... Should Yorkshire puddings ever be served with anything apart from roast beef?