'I'm a chef - this is how you make ginormous and delicious Yorkshire puddings'

Pro chef Martyn Odell has revealed a simple but effective way of getting the perfect 'monster' of a Yorkshire pudding every time - and you don't even need the scales or a measuring jug

Elevate your Yorkshire Pudding game with these foolproof tips.

With colder temperatures and grey skies sweeping the nation, it's officially roast dinner season. So, pop on your favourite knitted sweater and chef's hat, then get straight into the kitchen. No Sunday roast is complete without a couple of Yorkshire puddings doused in thick, piping hot gravy. But there is a great science to the side dish and many things can go wrong. They should be crispy on the outside and nice and fluffy on the inside and rise like a mini mountain in the oven. Nobody wants a floppy, soggy, Yorkshire that looks more like scrambled pancakes.

Luckily, pro cook Martyn Odell, also known as Lagom Chef online, has shared his tried and tested tips to make sure you get the perfect pud each time. "You don't want it floppy because if it's floppy and you pull it out, it's just gonna fall down," he said. "What you want it to do is when it cooks you want it to rise. Then slowly, gradually, you get to that climactic point when it's got a lot of structure in it, and it holds. How do we do that? We give it time. So we cook it for 20 to 25 minutes. That's going to give you the structure so it's going to rise, it's going to set, it's going to harden, it's gonna stay."

When it comes to making the pud, Martyn says you don't have to faff around with weighing scales or measuring jugs. "All you do is use the same measures of a cup," he added, showing how he uses equal amounts of flour, milk, and egg, along with a pinch of salt." If your batter is too thick, your Yorkie pud isn't going to cook all the way through and will 'struggle to rise'. But, the chef warns that a watery batter isn't going to get 'crispy'." What you want is like a thin pancake batter mix," he explained.

One of the most important rules of making Yorkshire puddings is making sure the oil is hot before you add the batter. Choose an oil with a high smoking point like sunflower oil and resist opening the oven door until they're fully cooked. "Look at them, they're monsters," Martyn said after showing off his Yorkies. "They're just ginormous." If you prefer to follow a specific recipe, do not worry. You can check out Mary Berry's scrumptious Yorkshire pudding recipe, and her secret to making them rise.

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