How do I make the perfect yorkshire puds?

[WibblyPigRocks]

We have friends over tomorrow and we're doing a lovely bit of roast beef. Obviously, we need yorkshire puds and, to my shame, I have never made these from scratch before. My MIL has given me tips before, but hers are always flat and burnt, so I set no store by her ideas!!

Any tips gratefully received!!

Let the batter sit for an hour before you use it - not sure why but it seems to work for toad in the hole. Look up a chef website - Delia or Jamie O? Ooh I love a Yorkshire pudding!

Delia's YP Recipe is the best.. I always use it and they are perfect every time.

She also says you don't have to let it sit and I never have.. the key is having a hand held electric whisk I think

Yup, much as I loathe Delia, her YP recipe is the one I use too.....

Make the batter in advance - and use a whisk to get some air into it when mixing.

Hot oven and hot oil - get the poil smoking hot before using it. Place tin over lit hob whn adding batter to it to keep it very hot.

Do not open the oven door for at least 20-25 minutes, otherwise they will sink.

I follow James Martin's hguide initially for mine and have mastered them now, yeah

I use Delia's recipe and I don't whisk mine much (don't have electric whisk) and don't rest the batter but they still work. Key is hot oven, hot oil like Hulababy says.