How to make ginormous Yorkshire puddings every time according to a pro chef

There are few things in life more satisfying than a piping hot Yorkshire pudding with your Sunday roast - but getting them right can be a challenge. Chef Martyn Odell has shared his top tips

As the UK embraces chillier climes and clouds gather, it's time to perfect our roast dinner game. Toss on your cosiest jumper and prep for kitchen duty because no Sunday feast is complete without golden Yorkshires blanketed in rich gravy. Achieving the ideal Yorkshire pudding involves more than mere chance; envision the outer crispness complementing a fluffy core, ascending like an oven-baked peak.

You certainly wouldn't settle for droopy, damp disasters resembling a muddled pancake stack. Fret not, as culinary whiz Martyn Odellknown in the digital sous-chef realm as Lagom Chefhas generously served up foolproof advice for stellar Yorkshires every attempt. "You don't want it floppy because if it's floppy and you pull it out, it's just gonna fall down," he asserts.

"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.", reports the Mirror.

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When it comes to whipping up the pud, Martyn insists there's no need for fiddly weighing scales or measuring jugs. "All you do is use the same measures of a cup," he shared, demonstrating how he uses equal quantities 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 cautions that a watery batter won't get 'crispy'."

What you're aiming for is like a thin pancake batter mix," he clarified."

One of the golden rules of crafting Yorkshire puddings is ensuring the oil is piping hot before introducing the batter. Opt for an oil with a high smoking point such as sunflower oil and resist the temptation to open the oven door until they're fully baked.

"Look at them, they're monsters," Martyn exclaimed after showcasing his impressive Yorkies. "They're just ginormous."

If you'd rather stick to a specific recipe, fear not.

You can explore Mary Berry's delectable Yorkshire pudding recipe, and her secret to achieving that perfect rise.