Chefs agree on 1 ingredient to make the best Sunday roast Yorkshire puddings

While Yorkshire puddings are made from equal parts of flour, milk and eggs, there's one ingredient you might not have considered. However, two professional chefs have agreed that there is one key ingredient needed to make the best Yorkshire puddings.

Chef Sofiane Kaced - who leads the kitchen teams at Art'otel Battersea as Executive Chef across TOZI Pizzeria and Cicchetti Bar and JOIA - shared his expertise. "For the ultimate crispy on the outside, fluffy on the inside Yorkshire pudding packed with flavour, swap vegetable or rapeseed oil with animal fat, like duck fat, beef dripping, or pork fat (such as Saint-Doux)." In agreement, acclaimed chef Kirsty Cheetham said Yorkshire puddings must be cooked in "hot fat", such as chicken, lamb or beef fat.

Chef Cheetham added: "If there's one thing we take seriously in Yorkshire, it's our Yorkshire Puddings. They're the star of the Sunday roast, aren't they?

"A proper Yorkshire Pudding holds its own against anything else on the plate and never surrenders to lashings of gravy. In my opinion, it's the crowning glory in batter form." As for making your own, Cheetham advised: "Make your batter the day before."

Yorkshire puddings

Makes: 12 (using a muffin tin)

Ingredients

• 10 eggs
• 1 pint full-fat milk
• 1lb plain flour (never self-raising)
• 1tbsp fat per pudding

Method

Whisk the eggs and milk together by hand, then slowly pour the mixture into the flour and whisk until smooth. Refrigerate overnight.

Remove from the fridge a couple of hours before cooking to let the batter come to room temperature. Give it another whisk before using.

Preheat the oven to 220C and place a tray of water on the bottom shelf to create steam. Use a muffin tin. Add the fat to each compartment and heat the tin in the oven for around five minutes until the fat is bubbling hot.

Fill each mould halfway with batter. Bake at 220C for 25 minutes, then reduce to 190C for a further 10 minutes. Cheetham added: "Do not open the oven door at any point - or risk instant deflation!"