Rising stars in the kitchen share the secrets of their creations

BEN Cox, chef and owner at The Star @ Sancton, has revealed his secret Yorkshire pudding recipe.

Ingredients (makes four to six puddings)

150ml milk

140g plain flour

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150ml colourless stock

Three large eggs

Salt and ground black pepper

Chopped sage

Goose fat

Ben begins by placing goose fat into the pudding tin and placing in a hot oven to allow the fat to melt.

He then mixes the stock and flour before incorporating the eggs and rest of the ingredients.

He places the mixture into the fridge to rest for about ten minutes.

He then pours the mixture into the hot pudding tin and places it back in the oven at 200C for about 20 minutes.

JAMES Mackenzie, chef and proprietor at The Pipe and Glass Inn, in South Dalton, has revealed his own recipe.

Ingredients (makes 12 puddings)

Six eggs

½ pint milk

260g plain flour

Salt and ground white pepper

Goose or duck fat or beef dripping

James begins by mixing the eggs and milk before sieving in flour and mixing to create a smooth batter. He leaves the mixture to stand for ten minutes.

During that time he puts a tablespoon of fat into each mould of the pudding tray and put in the oven until smoking hot.

He then seasons the batter at last minute and pours the mixture into tray before baking for 35 minutes at 180C/ 350F or gas mark four.