National Yorkshire Pudding Day is celebrated across the country today.

The Cotswold’s has its fair share of great pubs and restaurants that all offer fabulous versions of the batter accompaniment.

Sam & Jak in Cirencester has only been open since November but are already developing a reputation for their Sunday roasts and the height of their Yorkshire Puddings.

“The humble pudd’ is something that should be respected,” said chef and co-business owner Sam Edwards.

Wilts and Gloucestershire Standard: Sam Edwards of Sam & JakSam Edwards of Sam & Jak

"“There is nothing worse than those small, all the same sized Yorkies you can buy. You have to make your own and it should stand tall on your perfectly pink roast beef.”

In 1737 the first recipe for ‘Dripping Pudding was recorded and published in the book The Whole Duties of a Woman, since then the British Sunday favourite has been used not just with roast beef but with salmon and even as part of desserts.

North Cerney’s Bathurst Arms head chef Danny Botterill has been making Yorkshire Puddings for over 25 years and still enjoys making them today to accompany his roast sirloin of beef.

“I defy anyone to tell me they don’t like a Yorkshire Pudding,” he said.

Wilts and Gloucestershire Standard: Bathurst Arms chefs Ryan Horton and Danny BotterilBathurst Arms chefs Ryan Horton and Danny Botteril

“They are part of British heritage and are the first thing you think about when picturing a Sunday lunch.”

The Kings Head House Hotel in Eastington has recently reopened under the stewardship of chef, Ethan Rodgers. They are now doing regular roasts including roast beef that, according to Ethan, has to come with a homemade Yorkshire Pudding.

Ethan said: “Eggs, flour, milk, it is one of the easiest recipes in the world but so many get it so wrong.

Wilts and Gloucestershire Standard: Chef Ethan Rodgers (left) has previously judged a Yorkshire pudding competitionChef Ethan Rodgers (left) has previously judged a Yorkshire pudding competition

"You need to make sure your oil and oven are hot before you start and do not open the oven door while they are cooking, let them rise as if they are popping out of the tin, then, and only then, will they be ready to serve with lashings of gorgeous deep flavourful gravy.”

In Crudwell, independent hotel Pettifers is well known in the area for their Sunday offering - especially their roasted topside of beef with pan gravy.

Wilts and Gloucestershire Standard: Frank Segrave-DalyFrank Segrave-Daly

But the focal point has to be the giant Yorkshire Pudding that sits atop of the meal “sitting proud like a crown on your Sunday lunch,” according to owner and manager Frank Segrave-Daly.