Every Brit loves a roast dinner and one of the best bits is a tasty, fluffy Yorkshire pudding.
However, while you may have mastered your roast beef, spuds and gravy the batter-based puds can be tricky.
If you don’t get the method just right then you could wind up with stodgy pancakes instead of cups.
Luckily, there are some tricks which will help to get a guaranteed rise from your mix.
Culinary expert and recipe developer Ligia Lugo, who founded The Daring Kitchen, offered the Daily Star Online her clever advice.
What's your favourite cooking trick? Let us know in the comments below...
She said: “Use mildly sparkling beer instead of water or milk in the batter.
“If you use only milk for the pudding it will be richer but also softer and doughier.
“Water will make it more crispy but the flavour is bland.
“The beer will make the batter light but tasty.”
A crisp lager will do for this – you can pick up 660ml of Moretti for £1.90 at Sainsbury's.
Around 200ml is needed for a batch of eight making it just 7p per pud.
That's a pretty good deal!
It may not be what your grandmother did, but we promise adding bubbly beer will lift your puds to new heights.
Ligia added: “Get the pan nice and hot so the batter will rise. This is important for the crispiness of the base.
“If you are using a metal pan you can heat it directly on the hob.
“If you are cooking with stoneware you shouldn’t heat it directly but you can try putting the dish with a little oil in the oven and let it heat up while the oven is heating up as well.”
If you opt to use the hob to preheat your baking tray then make sure the material is compatible with the type of stove you’re using.
We think warming it in the oven is sufficient though.
Ligia continued: “When you are pouring the batter in it should bubble or sizzle slightly at the edges, this is a sign that the dish is hot enough.”
When you do pour your batter in make sure you do it quickly and then get your oven shut – and do not open it again or your puddings could flop!
To make doubly sure the batter will rise, keep it in the fridge for an hour before making your Yorkshire puddings.
Voila – you should have fluffy, golden Yorkshire puds every time.
It’s easy as pie!