‘I eat Yorkshire puddings for a living – this is the trick to the perfect one’

Video LoadingVideo UnavailableClick to playTap to playThe video will start in8CancelPlay now

Our free email newsletter sends you the biggest headlines from news, sport and showbiz

Sign upWhen you subscribe we will use the information you provide to send you these newsletters. Sometimes they’ll include recommendations for other related newsletters or services we offer. OurPrivacy Noticeexplains more about how we use your data, and your rights. You can unsubscribe at any time.Thank you for subscribingWe have more newslettersShow meSee ourprivacy noticeInvalid Email

David Barr has what many people would consider the perfect job – Aunt Bessie's 'Yorkshire Pudding Guru'.

He's worked at the Hull factory for more than 26 years, and has tasted an incredible 18,000 puds during that time.

The unusual role sees him working with food scientists on manufacturing techniques, assisting with the operations team to check every Yorkshire is absolutely perfect and chatting to suppliers.

Unsurprisingly, David is a big, big fan of the Sunday roast favourite, and believes they are so popular in the UK because they make everyone think of special times with family and friends.

He says: "First and foremost it’s the unique taste followed immediately with the nostalgia that it brings to mind.

"That sentimental warm feeling that evokes memories of sitting around the dinner table as a family and declaring to everyone that “I made those Yorkshire puddings”.

David gets to eat a LOT of Yorkshire puddings
(Image: Dave Phillips/PinPep)

Read More
Related Articles


  • Chef who makes £1 meals uncovers supermarket spending mistakes – and how to save cash

Read More
Related Articles


  • Secrets of Center Parcs – 'unique' water, cleaners' tricks and staggering price issue

"Family is important to me and sharing the day’s experiences along with a roast dinner is how I remember family life as a child and something I continue to share with my own children and grandchildren."

But there is a more practical reason for his love of Yorkshires.

He explains: "It’s the anticipation and versatility of a Yorkshire pudding. You know it’s going to taste good and I always leave my Yorkshire pudding on the plate until last.

"It’s the pinnacle of the meal for me.

"Whether I’m mopping up my gravy with it or, would you believe, eating the Aunt Bessie's Yorkshire pudding bases as a flat bread with toppings of tomato sauce, chicken, mushrooms and a sprinkling of parsley while watching Saturday night TV, I always make sure Aunt Bessie is in my freezer."

The Aunt Bessie's factory makes millions of Yorkshires every year
(Image: Hull Live/BPM MEDIA)

Read More
Related Articles


  • 5 ways to have a 'better' period – with less pain and fewer mood swings

Read More
Related Articles


  • 'I bought an abandoned town – then hotel burnt down hours after ghost sighting'

And working right in the heart of the factory, which makes 639,095,954 each year, means David knows exactly what makes the perfect pud.

He tells us: "Someone once told me “you eat with your eyes” and I think that’s very true so I look for a good sized pudding.

Texture and structure should be crisp on the top edge, softer bready side walls leading to a little soggy bottom. Just think of it like sliding into a lovely warm bubble bath and of course it has to hold my puddle of gravy inside.

"The world is full of Yorkshire pudding experts and each one will have their own recipe or secret as to what makes a great Yorkshire pudding. I think there’s probably some truth in all of their opinions and all the old wife’s tales that rise up over the years.

They're the best bit of a roast dinner
(Image: Aunt Bessie's / BEEM)

Read More
Related Articles


  • Woman orders surprise birthday cake for friend – but baker makes embarrassing blunder

Read More
Related Articles


  • McDonald's worker shares how to get free food – and what to do if they mess up your order

"Like the science there are the many thoughts of the “expert” chefs of what a Yorkshire pudding should look like, its taste, texture and structure. Its one person’s opinion versus the rest of the world but one thing is for sure, you need the right ingredients, in the right proportions poured into a baking tray at the right volume and baked uninterrupted for the right amount of time."

David doesn't think he'll ever get sick of Yorkshires, and he has some unusual recipes for them.

"It was a core part of our Sunday roasts as a child, and sometimes we would have the Yorkshire puddings as a starter with lashings of onion gravy.

"Roast dinners have also been important in bringing the family together, and my childhood is filled with memories of helping to whisk the batter with my mother’s help.

The factory is based in Hull
(Image: Dave Phillips/PinPep)

Read More
Related Articles


  • Pigs in blankets cheesecake is driving people wild as it's 'so wrong it's right'

Read More
Related Articles


  • Starbucks staff confess questions they're really fed up of being asked by customers

"When asked what my favourite way to serve a Yorkshire pudding is, I’m torn. It’s equivalent to asking which of your children is your favourite.

"I still find myself stuck between the roast, toad in the hole, or my childhood favourite of syrupy Yorkshires."

Aunt Bessie's Yorkshire pudding range celebrates its 25th birthday this year, and David has been there every step of the way.

The company was set up in 1995 when Aunt Bessie's then-parent company was asked to supply Butlins's holiday camps with frozen Yorkshire puddings.

"To have been on this journey for that length of time, it’s a testament to the great Yorkshire Puds we produce as well as the nation’s clear love for them.

Aunt Bessie's created the UK’s tallest Yorkshire Pudding cake, with 25 tiers, to mark its birthday
(Image: Joe Pepler/PinPep/Cover Images)

Read More
Related Articles


  • Baker shows how to make cinnamon rolls in a mug – with two-ingredient dough

Read More
Related Articles


  • Chef shares his top trick for stopping sandwiches falling apart inside lunch box

"To mark our silver anniversary, and to say thank you to all the people who have enjoyed our Yorkshire Puddings along the way, we’ve updated the recipe for our Golden Yorkshire Puddings.

"I’ve tasted thousands of Yorkshire puddings, but I’m proud to say that this is our best recipe yet. We only use the finest quality ingredients to ensure the best-tasting puds end up on the nation’s dinner plates."

While his passion is now certainly Yorkshire puddings, he started his career in the fish industury.

He explains: "While Yorkshire puddings have always been present at home, it took a while for me to realise they were my professional calling.

"When I left school at 17 I first got into fish. I grew up in Hull, within the heartland of the fishing industry.

Cooking tips and tricks

  • Trick to stop turkey going dry

  • Secret to making authentic carbonara

  • How chef makes perfect sausage sandwich

  • People making pizza in slow cooker

"Later in my career I was moved to a fish factory that I would have to pass the Yorkshire pudding factory to get to.

"I could see the Yorkshire pudding factory growing year after year, and I knew I was meant to be part of it.

"I was raised up on Yorkshires. It felt like fate – but it actually took me applying three times to get accepted for the job.

"What made the difference on the third attempt?

"Well, when I was asked why I wanted to join the company, I thought back to my childhood and answered, ‘I just love Yorkshire puddings.’"

You may also like...