Original: Yorkshire pudding is made from a similar recipe, but baked instead of fried. This batter rises because the air beaten into the batter expands, without the need for baking powder; the result is eaten as part of the traditional roast beef dinner.
Simplified: When baked instead of fried, this batter rises (even though it has no raising agents such as baking powder, it rises because the air beaten into the batter expands) and is known as Yorkshire pudding.