1. Never use self-raising flour or any kind of raising agent or baking powder. Contrary to what you may think, it actually results in flat, soggy puddings.
2. Make sure the batter is of the right consistency (a little thicker than unwhipped double cream) and as smooth as possible. Using an electric whisk helps, but is not at all necessary.
3. Make sure the oil is VERY hot before pouring the batter into the tin. It may be easier to heat the tin containing the oil on the stove top rather than in the oven. You should aim to have about 3mm/1/8 inch of hot fat in the bottom of the tin before you add the batter.
4. Try not to open the oven door for the first 10 minutes of the cooking time and after that, only enough to have a peek at what's happening if you have to. The aim is to allow the puddings to rise, brown and set so they don't collapse. Remember that a large Yorkshire pudding often has a slightly heavier base. Happy Yorkshire Pudding making!
