The trick is to get the oven as hot as it will go, and heat the oil in the yorkie tins. Pour the batter in as fast as possible and don't open the door for 15 minutes or so, a little more for crispiness.Linda balls tonight - it was well worth a 7am trip to sainsburys before work yesterday.
I'm desperately hoping that the new oven will be able to cook yorkshire puddings.
Years ago we had delicious yourshires and toad in the hole and had perfected the recipe with the perfect rise and crispy / damp ratio, but the oven door smashed.
The replacement oven just wouldn't let them rise properly (or cakes or anything decent) so we've been starved.
Recipe wise an egg heavy batter (like Jamie Oliver) results in very puffy puddings in my own experiences.