Yorkshire puddings are almost universally cherished, but they’re rather controversial when it comes to Christmas dinners, a new poll has revealed.

According to a survey by M&S of 2,000 customers, only 43 per cent of people believe the puds deserve a place alongside the turkey on December 25 – with 57 per cent not including them at all.

Traditionally, the British side dish, made from a batter of eggs, flour and milk, is eaten with roast beef and isn’t typically included at the Yuletide meal.

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However, they’ve become a popular and widely accepted staple at Christmas – but the preference has long divided friends, families and colleagues.

The poll found that the dish is popular when it comes to younger shoppers, specifically those aged between 18 and 24.

Indeed, 56 per cent of this age group were convinced that Yorkshires ‘absolutely belong’ on the festive spread.

Reflecting on the results, Kathryn Turner, director of product development at M&S, said: ‘We’re not surprised the results are so close.

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‘Historically the Yorkshire pudding was never a part of a traditional turkey dinner at Christmas, but these tasty trimmings bring so much joy, and with them being such a firm favourite with our Sunday roasts, it’s little wonder we want them as part of our big festive feasts.’

M&S brand new Collection 4 Wagyu Beef Dripping Yorkshire Puddings, £5, 360g, are available from Thursday, December 18

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During recent years, Yorkshire puddings have enjoyed newfound fame thanks to social media content creators preparing them in new ways.

For example, influencers have been making them in air fryers, proving that they are much versatile than people might first think.

Yorkshire puddings were even recently named Britain’s most treasured regional delicacy.

They have found their way into desserts and sandwiches, with M&S launching the Yorkshire Pudding Wrap in the M&S Café last month.

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Customers were delighted, callingit ‘the best thing they’ve had from M&S’, ‘better than the Christmas markets’ and describing it as ‘unbelievable’.

Presumably buoyed by the popularity of the wrap, M&S has since created another exciting spin on the classic Yorkshire pud.

From Thursday, December 18, customers can get their hands on the retailer’s new Collection Wagyu Beef Dripping Yorkshire Puddings (£5, 360g).

Described as ‘no ordinary Yorkshires’, these are billed as the biggest M&S has ever made, ‘complete with a crisp, golden muffin’. Meanwhile, the Wagyu beef dripping promises ‘best-ever flavour.’

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Whether you’re having beef, lamb or even chicken, no Sunday roast is complete without a Yorkshire pudding

Kathryn added: ‘Our Collection range is all about offering exceptional quality from the best producers, so of course these Yorkshire puddings are made in Yorkshire. We’ve perfected the rich, fluffy texture with Wagyu beef dripping for ultimate deliciousness.’

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According to scientists at the Royal Society of Chemistry (RSC), a Yorkshire pudding recipe has just five ingredients – plain flour, milk, water, eggs and salt.

Just like many of Britain’s most treasured dishes, the exact origins of the Yorkie are unclear, although the consensus is it was always associated with the north of England.

According to Hazel Flight, a nutritionist at Edge Hill University in Lancashire, the dish was originally known simply as a ‘batter’ or ‘dripping pudding’.

The prefix ‘Yorkshire’ was first added in 1747, in the bestselling cookbook ‘The Art of Cookery Made Plain and Simple’ by cookery writer Hannah Glasse, a Londoner.

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Back then, it was always served as a separate course before the main meal, usually with gravy made from the juices of the roast joint.

The Daily Mail previously provided a step-by-step guide for making the perfect Yorkie, according to science

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Yorkshire housewives served Yorkshire pudding before the meal so that they would eat less of the expensive main course.

As for why it was even called ‘pudding’ in the first place, originally, puddings weren’t always meant to be sweet like we know them today.

The word ‘pudding’ comes from the French word ‘boudin’, which in turn comes from the Latin ‘botellus’ – both words for small sausages.

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In medieval England, use of the word ‘pudding’ likely referred to the sausage when it came encased in the batter.

But in years to come, the name ‘pudding’ remained even in the absence of the meat.