Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce. Traditionally, though less so now, the Yorkshire Pudding could be served as a sweet, with sugar or even with orange juice as a sauce. It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners, thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.