I’m a chef… and you’ve been making Yorkshire puddings all wrong (and eating them at the wrong time of meal): How to take the Sunday roast to the next level and WHEN to serve it revealed

Forget everything you thought you knew about Yorkshire pudding (unless you’re actually from Yorkshire).

Because not only did you make them all wrong, but you also ate them at the wrong time during the meal.

MailOnline Travel spoke to Luke French, co-owner and chef at JÖROa Michelin Guide restaurant in Sheffield, South Yorkshire.

He notes that ‘in Yorkshire’ the correct, traditional way to eat a Yorkshire pudding is as a starter, before the main course.

That’s right, Yorkshire pudding is a starter and not a side dish.

Luke French, co-owner and head chef at JÖRO, a Michelin-starred restaurant in Sheffield, South Yorkshire, notes that ‘in Yorkshire’ the correct, traditional way to eat a Yorkshire pudding is as a starter before the main course

Ellen Castelow, for Historical UKChef Luke agrees with this statement, noting: ‘The original purpose of serving the batter pudding was not as part of a main course, as is now the case with traditional roast dinners, but to serve it beforehand, with gravy, as a starter.

‘That’s because when meat was expensive, Yorkshire puddings could satisfy the consumer, meet working-class hunger and extend the shelf life of meat.’

In some households it was, and still is, served with gravy, piccalilli and ‘Yorkshire salad’, that is, onions and cucumbers quickly pickled in vinegar.

For anyone who’s still unsure about the idea, Luke gives some tips for eating Yorkshire pudding as a starter.

He explains: ‘I love them as a starter with smokey burnt ends (from pork or beef ribs) and gherkins in them, all covered in truffle cheddar sauce. Just good old roast beef and horseradish cream in them.

‘A slice of ham hock terrine, a slice of cheese and some piccalilly is also a treat, if we have any left over.’

So the next time you get out the eggs to make Yorkshire pudding, consider making your meal a two-course meal. It’s the polite thing to do.

The chef also stresses that Yorkshires are best served in the traditional format – baked in a large, square dish, just as Yorkshire grandmothers have done for generations.

He says, “I personally prefer a large, sheet pan-fried Yorkie. Really high and crispy on the outside. I love how the bottom with the large surface area (when cooked in a large sheet pan) collects all the fat and is almost slightly undercooked.

“There’s something naughty and delicious about it, like raw cake batter, you know.”

So much for Yorkshire. Historic UK notes that larger Yorkshire puddings are also the more traditional variety.

Luke says: ‘I personally prefer a large, sheet pan cooked Yorkie. Really high and crispy on the outside. I love how the large surface area on the bottom (when cooked in a large sheet pan) collects all the fat and is almost slightly undercooked.’ Above – file image

It says: ‘Originally the pudding was cooked under the meat (usually beef) in a large, shallow tin and then cut into squares for serving, rather than the loose puddings you can buy in the supermarket today.’

Luke shared his top cooking tips for those who want to successfully make real Yorkshire puddings.

He advises: ‘Make your mix only with a whisk and spatula – no mixing allowed. Don’t pour the mix through a sieve – a few lumps are fine!

‘Never weigh the ingredients. Make the batter only by volume – for example, take a cup or bowl and measure equal parts of whole milk, flour and eggs of good quality and rich yolk.’

His tactic to get the perfect turnout?

Luke says: ‘Use a heavy frying pan and get it really hot in the oven first.

‘I always use roasted liquid beef fat (tallow) instead of oil (oil is fine, but beef fat tastes much better). Let the fat get very hot in the preheated dish, put the batter in and fry until golden brown, high and crispy.

“Let them sit in the drawer for a minute or two before taking them out, otherwise they will fall over.”

He also adds some sneaky ingredients to his batter.

Try them if you want chef-quality desserts.

Luke told us: ‘I always add a pinch of caster sugar, English mustard powder, salt and MSG to mine. This helps with the colour but more importantly the flavour.’

If there is any Yorkshire pudding left over, you can serve it as a dessert. This is another traditional way to use these Northern delicacies.

Luke notes: ‘I like them served plain with custard (real vanilla custard, but we make it with miso and duck fat in the custard) – trust me, that’s next level. Ice cream is incredible too.’