Yorkshire puddings are a staple on British dinner plates, often accompanied by meat, potatoes and vegetables. But getting them right can be tricky. From flat Yorkshires to soggy bottoms, it can be frustrating when they don't rise.

There are many recipes out there to follow, but few share the secret to success. Luckily, Good Food has shared 10 easy tips to guarantee the perfect pudding, and it's easier than you may think.

The experts said: "Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reaches a higher temperature, which is essential for achieving the maximum reaction when the batter is added."

Yorkshire pudding batter should have time to rest. The Good Food team recommend transferring your batter to a jug after mixing, and then resting for at least 15 minutes. It can even be made the night before.

The experts noted: "Yorkshire puddings are made with a classic batter, but switching up your egg quantities can make a difference. Using one extra egg white could help make them extra tall."

Yorkshire puddings always look darker through the door than they actually are. Be brave and leave them until they look a deep, golden brown; otherwise, they'll deflate.

Don't put Yorkshire puddings on the very top rack, or they may hit the oven roof, and you'll end up with a squashed pudding.

The Good Food experts explained: "Make sure the oil is really hot before carefully pouring in the batter with the help of a jug. The jug allows for more precision and speed than a ladle or spoon."

Utilise your freezer by getting ahead by making batches of Yorkshire puddings in advance and freezing them.

Cook them as usual and store them in freezer bags. Then, on the day, heat them in the oven from frozen.

The pros said: "Our no-fail yorkies recipe suggests cooking the puddings on high for five minutes before dropping the temperature down for the remaining 30 minutes of cooking time."

Plain flour is preferable when making them in order to achieve "fluffy, well-risen" Yorkshire puddings. Self-raising flour should be avoided because it can result in a flatter texture.

It's essential to whisk the batter thoroughly to avoid lumps and bubbles in the final result. If you want, a sieve could be used to ensure it's extra smooth.