How do I cook Yorkshire puddings

[JulietTango]

I mean I know how to cook them and they turn out alright but I normally do them on their own in the oven and then freeze them.

Tonight I will need to cook them at the same time as the roast potatoes. It seems to me I can either have nice Yorkshire's and burnt potatoes or nice potatoes and flabby Yorkshire's.

So if you do the two together how do you do it?

turn the oven up at the end of cooking the spuds and put the spuds on the bottom shelf and the yorkies on the top shelf...

I turn. Y oven up to the highest temperature five minutes before I need to get everything else out then I cook the Yorkshires while we are putting every else on the tables and then go back for them.

If you have an individual Yorkshire pudding tin, they cook in 15 mins so you can do them at the end.

I make mine using equal volumes of flour (either plain or self-raising), egg and milk. If you like them crispy rather than soft, you can dilute the milk with water. I let it sit for at least 30 minutes. I put the oil in to heat for at least 10 minutes. Then cook them at 180C in a fan oven with everything else for approx 45 mins. Sometimes they sink when I take the potatoes out to baste but they rise back up.

The potatoes I boil for much longer than the standard 10 min par boil (Heston Blumenthal recipe), scuff, baste in hot goose fat, then cook until the tops have a "skin", turn, cook for a further 10/15 mins, then turn again. They usually take a bit over an hour in the oven.

I've no idea how or why it works now because for years I couldn't get it to work with both potatoes and Yorkshire pudding in the same oven so I cooked them separately as I had a double oven.

I do my yorkies in the oven on their own first at 220 then cover with foil until I've done the rest at 200 and maybe pop then back in for a couple of mins to warm through

Yes @septsapp I think I may take that approach. I feel it's safer.