It's Yorkshire Pudding Day today — a whole day of celebration for one of the country's favourite foods.

We're sure many of you will be cooking up the perfect puds this weekend with your Sunday roast — so we asked for advice on the best ways to make sure your Yorkshires rise!

We've had some top tips from our readers and Facebook fans, and they've even sent in snaps of their own perfect puds.

Click below for readers' homemade Yorkshires

Here's your top tips for perfect Yorkshire Puddings:

  • West Calcutt, Deighton: "Mix together really well and make sure the oil is boiling before adding the mixture to the tin!"
  • Beka Tufrey, Dewsbury: "Always whisk by hand until mixture has a double cream consistency, use burning hot fat."
  • Charlotte Rippon, Brighouse: "Make sure your fat is as hot as possible and your batter is cold. I make my batter a couple of hours before and chill in fridge until needed, and put my pudding tin and fat in a hot oven for 10-15 mins so it's smoking hot, works everytime!"
  • David Townend, Mirfield: "Use a whisk! Lots of bubbles in the mix is the secret. Also olive oil has to be boiling in the pudding tins before you put in your mix."
  • James Edwards, Huddersfield: "For me its all about resting the mixture - leave it for about 30-45 mins in the fridge before using it.
    Also - don't open that over door!"
  • Gillian Beldon, Bradley: "Oil? This is Yorkshire! Beef dripping is a must, until smoking hot. Biggest roasting dish you've got - must be eaten first, not part of the meal. Leave batter in fridge for at least two hours. An extra egg white give foolproof extra rise."

The first recipe for Yorkshire Puddings was recorded in 1737 and the puddings would have been cooked over an open fire.

Want to share your top tips for perfect puds?

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And if you fancy something different for Yorkshire Pudding Day, why not try Stephen Jackson's recipe for Pork and black pudding toad-in-the-hole with apple and mustard?

Stephen Jackson's pork and black pudding toad in the hole with apple and mustard