He advised: “If you’ve got a bit of oil put it in another tray because they might overflow and smoke the oven out.”

The passionate chef then elaborated on the “principle” of Yorkshire puddings. He explained: “You don’t want it floppy because if it’s floppy and you pull it out, it’s just gonna fall down. What you want it to do is when it cooks you want it to rise. Then slowly, gradually, you get to that climactic point when it’s got a lot of structure in it, and it holds.”

He continued: “How do we do that? We give it time. So we cook it for 20 to 25 minutes. That’s going to give you the structure so it’s going to rise, it’s going to set, it’s going to harden, it’s gonna stay.”

He cautioned that if the Yorkshires are cooked too quickly, they will initially rise but then become floppy in the middle and collapse.

For his second ingenious tip, he demonstrated how to prepare batter without any specific measuring tools. He suggested, “All you do is use the same measures of a cup, get a cup, any old cup. Then he puts in equal amounts of flour, milk, and egg, and then some salt.”

The consistency of the batter is also vital. The chef clarified, “If your batter is too thin, it’s just going to get crispy and it’s too thick, it’s going struggle to rise. So what you want is like a thin pancake batter mix.”

Next, he preheated the oven and placed the batter in the refrigerator while the oven was heating. According to the chef, the combination of hot oil and cold batter results in a good rise in the Yorkshires. He then baked them for 20 to 25 minutes.

Upon removing the large Yorkshire puddings from the oven, the ecstatic chef exclaimed: “Look at them, they’re monsters. They’re just ginormous.”