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Chef explains how to make ‘proper’ Yorkshire Pudding and one ingredient is keyTo celebrate Yorkshire Day a Michelin starred chef has revealed how to make the perfect Yorkshire PuddingCelebrate Yorkshire Day with a Yorkshire Pudding (stock photo) (Image: Getty)Get the biggest daily news stories by emailSubscribe We will use your email address only for the purpose of sending you newsletters. Please see ourPrivacy Noticefor details of your data protection rightsThank you for subscribingWe have more newslettersShow meSee our privacy noticeCould not subscribe, try again laterInvalid EmailAugust 1 marks an interesting day on our calendar it Yorkshire Day, a time to celebrate all the best things about the historic county, including a tasty treat named after it.We talking of course about Yorkshire Puddings, those wonderful things that accompany your Sunday roast or make up the base for toad in the hole.The puffy batter puddings are thought to have originally been known as Dripping Pudding, before a woman named Hannah Glasse renamed them Yorkshire Puddings in a cookery book published in 1747.It not known why she decided to give it this name, but some have suggested it may have been because the dish proved popular with coal miners in Yorkshire at that time.Happy Yorkshire Day 2019! History and how to celebrateThere have been many recipes for Yorkshire Puddings published since the 1700s and people are always debating the correct method for making them.But one chef claims to have come up with the perfect recipe for making the tasty dinner accompaniment.Jeff Baker, Executive Development Chef at Farmison Co an online heritage breed meat supplier, based in North Yorkshire has shared his top tips on how to make a classic Yorkshire Pudding.Beginning his career in professional kitchens in 1983, Jeff was recognised for his culinary talents in 1995, gaining the first Michelin Star for the city of Leeds at Pool Court.Aged just 26, Jeff was the youngest chef in Yorkshire to receive such an accolade at that time.YouGov survey on Britain best and worst dishes sparks outrage onlineAfter having spent many years perfecting the shape and golden exterior of the much loved Yorkshire pudding, Jeff reveals the key to success is to use „the freshest eggs possible”.He explained: „There is no better accompaniment to an incredible Topside or Sirloin Beef joint than the traditional Yorkshire pudding.”The trick to creating a perfectly risen pud that is still crispy around the edges and soft in the middle is to ensure the fat is practically smoking before putting the batter in the trays. My tried and tested recipe promises to make about 12 Yorkshires.”MurderRadcliffe baby death: Boy ‘thrown into river’ pictured as mum says ‘I wish I was dead’Grief stricken Emma Blood said she held and kissed her 10 month old son Zakari ‘for hours’ in hospital after he was rescued from the River Irwell in Radcliffe, Greater ManchesterHomelessnessHomeless family of eight including girl, 3, ‘forced to live in a tent’Daniel and Joanne Foster say they’ve been forced to move into a tent outside Daniel’s mum’s home in KentNHSFull list of NHS prescriptions to be axed see if your condition is includedAn NHS governing body will consult on the plans to cut 17 products from a list of medication which should be routinely prescribed by GPsMental health’Mum’s deathbed secret she told me minutes before her death tore my life apart’Louise, 48, lives in London and does voluntary work but her life changed forever when her mum revealed her secret to herInquestsGirl, 15, died hours after GP sent her home with an ‘ear infection’Rosie Umney, from Herne Bay in Kent, was given antibiotics but died just hours later, an inquest heard.