We’ve all been cooking Yorkshire Puddings wrong, according to chef who cooked for the Queen

Jeff Baker, who previously cooked for the Queen, says most people make mistakes when trying to cook Yorkshire puddings. 

There are two types of people in the world; those who head to the freezer for instant Yorkies while making a Sunday roast, and those who make Yorkshire puddings from scratch.

Quite obviously the best thing about a Sunday dinner is a Yorkshire pudding, so whichever one you are, you’re already better than those who don’t put puds on a roast. 

But now Jeff has revealed the mistakes most people make when trying to make puddings from scratch. 

The award-winning Michelin-starred chef says the secret lies with the eggs.

He says to perfect the Yorkshire pud, you need the ‘freshest eggs possible’. 

He said: “There is no better accompaniment to an incredible topside or sirloin beef joint than the traditional Yorkshire pudding.

“The trick to creating a perfectly risen pud that is still crispy around the edges and soft in the middle is to ensure the fat is practically smoking before putting the batter in the trays.

“My tried and tested recipe promises to make about 12 Yorkshires”.

Find his recipe below for the best puds this Sunday! 

The Ingredients

• 3 fresh hen eggs
• 275ml semi-skimmed milk
• 200g good quality plain flour
• Duck or goose fat

The Method

1. Make the batter just before you’re about to bake the puddings by blending all the ingredients together, except the fat, until smooth.
2. Next, place the baking tray in a hot oven at 200c with a little goose fat in each mould.
3. When the fat is nearly smoking, carefully pour the batter into the moulds through a sieve, to about 3/4 full, and bake for 16 to 20 minutes to your preferred level of crispiness.
4. Remove from the oven and serve.