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

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

Because not only have you been making them all wrong – you’ve been eating them at the wrong point in the meal.

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

He notes that 'in Yorkshire' the correct, traditional way to eat a Yorkshire pudding is as a first course before the main event. 

That's right, Yorkshire puddings are a starter, not a side dish. 

Ellen Castelow, for Historic UK, supports chef Luke's statement and notes: 'The original purpose of serving the batter pudding was not as part of a main meal, in the way that it’s served with traditional roast dinners now, but instead served before, with gravy, as an appetiser course.

'This is because, when meat was expensive the Yorkshire pudding could act to fill the consumer, meeting the appetites of working men and allowing the meat to stretch further.'

It was, and still is in some homes, common to see them served with gravy, piccalilli and 'Yorkshire salad', aka onions and cucumber quick-pickled in vinegar.

Luke suggests some of his favourite ways to eat Yorkshire puddings as a starter for anyone unsure of the idea.

He explains: 'I love them as a starter with smokey burnt ends (from pork or beef ribs) and pickles in them covered in truffled cheddar sauce all over. Just good old roast beef and horseradish cream in them also. 

'A wedge of ham hock terrine, a wedge of cheese and some piccalilli is a treat, too, if we have leftovers.'

So, next time you're taking the eggs out of the cupboard to make Yorkshire puddings, consider making your meal a two-course affair. It's only proper. 

The chef also insists that Yorkshires are best served when made in the traditional format - baked in a large, square tray. Just like Yorkshire grandmothers have done for generations.

He says: 'I personally prefer a big, tray-baked Yorkie. Really tall and crispy around the outside. I love how the bottom with the big surface area (when cooked in a large tray) collects all the fat and is almost a tiny bit undercooked. 

'It’s got that naughty and delicious raw cake batter thing about it you know.'

So far, so Yorkshire. Historic UK notes that bigger Yorkshire puddings are the more traditional variety, too.

It states: 'The pudding would have originally been cooked beneath the meat (usually beef) in a large, shallow tin and then cut into squares to be served, rather than the individual puddings you can buy in supermarkets today.' 

Luke offered his top cooking tips for those who want to try making proper Yorkshire puddings successfully.

He advises: 'Only ever make your mix with a whisk and a spatula – no blending allowed. Do not pass the mix through a sieve – some lumps are good!

'Never weigh the ingredients. Only make the batter with volumes – for example, take a cup or bowl and measure using this, equal parts whole milk, plain flour and good quality rich-yolk eggs.'

His tactic for getting the perfect rise?

Luke says: 'Use a heavy roasting pan, get it absolutely raging hot in the oven first. 

'Then I always use roasted liquid beef fat (tallow) instead of oil (oil is fine, but beef fat tastes way better). Get the fat very hot in the preheated tray then add the batter, cook until golden brown and tall and crispy. 

'Let them sit in the tray for a minute or two before removing from the tray or they may flop.'

He also adds some sneaky ingredients to his batter. 

Give them a try if you want chef-standard puds. 

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

If any Yorkshire puddings go spare then you can also serve them up as a dessert - another traditional use for these Northern delights. 

Luke notes: 'I like them standalone with custard (proper vanilla custard – but we make it with miso and duck fat in the custard) – trust me, it's next level. Ice cream is unbelievable, too.'