Once the 10 minutes are up, take your Yorkshire pudding batter out of the fridge and season with salt and pepper. Stir a little with a whisk to loosen up the batter.

Divide beef dripping between a 6-well deep Yorkshire pudding tray (a muffin tray or popover pan should work too). Place on the center rack of the oven for 5 minutes, or until the fat gets smoking hot.

Unlike most popovers, though, making Yorkshire pudding can be a bit tricky. For help, I turned to the two best cooks I know, both, coincidentally, from England.

Mary Berry has shared her ultimate tip for making the perfect Yorkshire puddings at home - and it's all to do with one key ...

Return the batter quickly to the oven and cook for 20–25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.

Mary Berry is the queen of baking and she has shared her secret to making the perfect Yorkshire puddings - and it's incredibly easy to do at home by Katherine McPhillips 02:07, 1 Sep 2024 ...

They've cracked the code to making Yorkshire puddings that are "tall, fluffy, and golden" and sure to dazzle your guests. The best part? The "secret to success" might be easier than you'd expect.

MailOnline Travel spoke to chef Luke French, at JÖRO, in Sheffield, who notes that 'in Yorkshire' the correct way to serve a Yorkshire pudding is not with your main meal.