Where am I going wrong with my Yorkshire puddings ??

[TheThreeCheesesOfTheApocalypse44]

Yes I know they're huge but they're pretty flat. They used to come out like massive buckets even when I've used spray oil. Now they puff up all hollow so no good for gravy holding. Only one has formed properly and even isn't as high as I used to get.

I do 140 plain flour. 200ml milk and 4 eggs.

Chill the batter for at least an hour.

I'm lucky enough to have a gas and electric oven, I tend to use the electric oven, ??(( fan oven )) 210 to heat the oil then down to 190 for 22 mins.

Oil is goosefat.

What am I doing wrong ?? I thought it was the flour but its a new bag and it's happened a few times.

First pic is the best one but not as big as I used to get......the texture is off too.

Don't chill batter it cools down the oil

I think the texture is off as you've too much milk to flour. All three should be of equal volume

Argh I can't edit on phone - ignore my post as I misread g for ml.

OP I use the same recipe and mine are great - I wonder if you're putting too little batter in each tin hole? When I do those quantities I make 12 puddings - what does yours make?