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A chef says home cooks can create "truly superior" and more flavoursome Yorkshire puddings by following one simple method. Today marks not only the traditional day for a roast dinner, but also National Yorkshire Pudding Day.

A staple of the Sunday roast, Yorkshire puddings are typically made from a simple batter of eggs, flour and milk, mixed together and baked. While many recipes advise resting the batter for as little as 30 minutes, head chef Marlon Sanchez of Pearly Cow York says planning ahead makes all the difference.

Describing what he calls the "aged batter trick", Marlon explained: "Some recipes will tell you to rest the batter for 30 minutes, but for a truly superior flavour and the best result, rest it in the fridge for a day.

"This allows the gluten to fully relax and the starches to break down, resulting in a much more stable structure that won't collapse."

Timing isn't the only crucial factor. According to the chef, oil temperature is equally important.

"It's crucial that the oil is piping hot, as this helps the pudding rise upwards more quickly and prevents the mixture from sticking to the tin," he said.

Marlon also recommends following the 'equal volume' rule when measuring ingredients.

"Instead of measuring by weight in grams, use the volume method," he advised.

"Use the same glass or bowl to measure your eggs, flour and milk. Making sure they all reach exactly the same level will help you achieve the perfect consistency more reliably than standard measurements."

When it comes to preparing the batter, the chef additionally stresses that thorough mixing is essential.

"It's very important to whisk the batter well to fully incorporate all the ingredients," he said.

"Another key step is to pass it through a sieve, which ensures a very smooth Yorkshire pudding mix."

Finally, patience is key during cooking. While it may be tempting to check on the puddings as they bake, Marlon advises against it.

"Don't open the oven door while they're baking, as you want to trap the heat to help them rise," he explained.

"If you peek - even just slightly - you'll cause them to deflate."

Yorkshire puddings can be enjoyed in many ways, most commonly alongside a traditional roast dinner or as the base of a hearty toad-in-the-hole.

In recent years, they've also gained popularity as Yorkshire pudding wraps, often filled with roast dinner ingredients.

After a BBC video featuring a Yorkshire pudding wrap was viewed more than 13 million times online, viewers were quick to share their opinions.

One foodie commented: "My grandmother was a true Yorkshire woman. She served individual puddings before a dinner of stew - filling them with gravy and eating them as a starter, followed by the meat and vegetables. It was delicious."

However, not everyone agreed. Another viewer said: "I think I'll stick with the traditional Sunday roast beef dinner and Yorkshire pudding, sitting down at the table so I can enjoy it properly."