Leeds chef reveals secrets to the perfect Yorkshire pudding

To celebrate Yorkshire Day on August 1 the legendary head chef at the Swine Bistro, Kirsty Cheetham, is lifting the lid on her secrets for creating the ultimate Yorkshire pudding.

- 

Yorkshire born and bred, Cheetham has perfected her recipe over years right in the heart of God’s Own Country.

With her tried-and-tested method, she promises the perfect rise, the crispiest edges, and the fluffiest middles - a proper Yorkshire pudding, just as it should be.

RECIPE HIGHLIGHTS INCLUDE:

Never using salt

Resting the batter overnight

Creating steam in the oven

Roasting in hot fat for maximum flavour

"If there’s one thing we take seriously in Yorkshire, it’s our Yorkshire puddings,” says Cheetham. “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.”