Fretting about letting your family and friends down this Christmas by not making the best Yorkshire puddings of the year? Fear no more.

I've discovered the secret to making the biggest Yorkies fit for the ultimate Christmas dinner or Sunday roast, thanks to a top chef (I still can't believe this recipe actually worked).

Until trying this method to make "the biggest Yorkies you have ever made," as recommended from James Mackenzie, chef and owner of East Yorkshire's one and only Michelin-star restaurant, the Pipe and Glass in South Dalton, I had failed all prior attempts rather miserably.

I've been so frustrated over the years due to not being able to make them as fluffy, big or crispy like my grandparents did when I was young - honestly, how did they make them so flawless every time?

It comes as I recently stumbled across James revealing his secret to the perfect Yorkshire puddings over on the Sky News Money Blog.

The publisher spoke to the chef as part of its cheap eats according to Michelin chefs segment, which runs every Wednesday.

Discussing his go-to cheap meal to cook at home when he has a night in, James said: "You can't beat a family Sunday roast complete with all the trimmings and a sky-high Yorkshire pudding or two.

"Yorkshire pudding is the first recipe that I ever made. I was about five or six, and I can remember cracking the eggs and whisking like mad, and my mum saying, 'carry on, they need more air' - but I think this was just a ploy to keep me occupied and had nothing to do with her recipe."

How do you usually make your Yorkshire puddings? (Image: Molly Court/Newsquest) Explaining his Yorkshire pudding recipe and his secret tip, he continued: "This recipe is simple and it uses an excessive amount of eggs to create the biggest Yorkies you've ever made.

"And make sure you don't make the common mistake of seasoning your batter too early.

"Make sure you let it rest before adding salt at the last minute before cooking - otherwise it affects the rise."

The second I finished reading about James' method, I knew it was the ideal time to give it a go as I'm hosting Christmas this year.

I've never used goose fat when making Yorkshire puddings before (Image: Molly Court/Newsquest) These are the ingredients I used and the recipe I followed as per James' instructions:

Now, I was in disbelief that six eggs were all I needed to make a plateful of huge Yorkshire puddings but I think it really is the secret.

I also think the goose fat makes a massive difference, having never used it before to make Yorkies.

It was so simple to follow and even better, created hardly any mess - the recipe says it makes 10 but I had leftover mixture to make another five.

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And due to just how perfect these Yorkshire puddings are, I know the extras are going to go down a treat (if I do say so myself).

My number one tip would be no matter how tempting it is, refrain from opening the oven as the Yorkies rise, as this could mean they lose their height (and it could ruin Christmas).

Let us know in the comments if you give this sensational Yorkshire pudding recipe a try - how big can you make yours?