The county of Yorkshire is the largest county in England and one of the most diverse. Despite attempts by the government in the 1970s to split the county and redraw its boundaries, public opinion has at last prevailed and the three Ridings (North, West and East) have come through unscathed, 
gaining South Yorkshire along the way. Yorkshire stretches from the low-lying plain of Holderness in the east to the Pennine hills and the Yorkshire Dales in the west, and the Yorkshire Moors in the north to the natural boundary formed by the Humber estuary in the south.
The Yorkshire coast is particularly beautiful, its many picturesque 
fishing villages nestling in sheltered bays contrasting with busy seaside resorts such as Scarborough and Bridlington, and the major port of Hull (Kingston-upon-Hull)is situated on the north bank of the Humber estuary. The Humber Bridge, just upstream of Hull, was until recently the longest single-span suspension bridge in the world.
Three more views of Yorkshire -
Left: The ancient city of York, overlooked by its Minster. The Romans were the first to realise the strategic importance of York's position, followed by the Vikings. 
The mediaeval walls still surround most of the old city, and in places even the Roman walls can still be seen.Right: Whitby - the harbour from where Captain Cook set sail on his epic voyage, now a bustling fishing port and leisure marina, and the ruins of the mediaeval Abbey which overlook the town.
The white Yorkshire Rose is the county emblem. It was adopted as the badge of the House of York during the Wars of the Roses (1455 - 1485), when the rival houses of York and Lancaster contested the crown of England, the House of Lancaster choosing the red rose. The final battle of Bosworth Field was in 1485, and peace was secured by the marriage of Elizabeth of York to Henry Tudor, the two roses being amalgamated to form the red-and-white Tudor Rose. On Yorkshire day (August 1st) all true Yorkshiremen (and women) wear a white rose.
The only breed of dog to bear the title "Yorkshire" in its name is the Yorkshire Terrier, although its larger cousin, the Airedale Terrier, is also a Yorkshire breed. Despite their small size and often elegant appearance (these three are puppies, yet to fully develop their long silky coats), Yorkies are feisty little dogs and usually remain true to their heritage as ratters.
Everyone has heard of Yorkshire Pudding, but not everyone can make it successfully! Traditionally, Yorkshire Pudding was served, with gravy, before the main course (probably to fill up those with smaller appetites and leave more meat for the menfolk!) but nowadays it is usually served as the traditional roast dinner of "Roast Beef and Yorkshire Pud."
To make a proper Yorkshire Pudding, you need 1 large egg (free-range for preference, and definitely as fresh as possible) 4 ounces of PLAIN flour with a pinch of salt, half-a-pint of milk and some beef dripping to cook the batter in. Before you start, turn the oven heat up to 220 degrees C (425 degrees F)- if the meat is still in the oven take it out unless you want it to burn! Beat the egg and flour together then add the milk and beat into a batter - do NOT overwork it, it is better to have few lumps than to beat the batter too much. Put the batter to one side and put the pudding tin(s) in to heat, with some beef dripping in each one. When the fat is sizzling hot, pour the batter in the tin(s) and return to the oven straight away. Small puddings (4" - 5" tins) will take around 20 minutes to cook, larger puddings a little longer.
If made properly, Yorkshire Puddings of any size should rise to 3 or 4 times the depth of the tin and be a rich golden brown in colour. They are delicious served with a roast dinner and thick gravy, but are also very tasty served as a sweet with melted jam or golden syrup!
Yorkshire is divided into "Ridings" (a corruption of thirds or "thirdings") -
see more pictures of the East Riding here.
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