Whats the best recipe for yorkshire puds?

mine never turn out like i want them :(Whats the best recipe for yorkshire puds?
Ingredients:





110g of plain white flour


2 medium eggs


300ml of chilled milk (we use semi skimmed and I think that Smart Wife probably used full cream)


2-3 tablespoonfuls of olive oil/ beef dripping/rape seed oil


Large pinch of salt


Method:





Sift the plain flour into a bowl. Add the salt.


Make a well in the centre and break in the two eggs. Gently whisk the eggs into the flour and gradually add the milk. Ideally, return the mixture to the fridge in a jug for half an hour to chill. If you don鈥檛 have time for that the puds will be fine, just won鈥檛 rise quite as much.


Put a little oil (about 0.5 tsp) in eight wells in the cake tin and put on the top shelf of a preheated oven 220c (200c fan) for ten minutes.


Quickly whisk your batter and pour onto the hot, smoking oil in the wells in the cake tin. The oil should bubble up around the batter. Speed counts.


Bake at the top of the oven for 20 minutes, turning the tray arund after ten minutes.


Time the puds to be ready when the joint is just about to be carved so you will serve them at their crispest and best.Whats the best recipe for yorkshire puds?
Type in Chef Ramsey and Yorkshire Pudding.
YORKSHIRE PUDDING





3/4 c. flour


1/2 tsp. salt


2 eggs


1 c. milk


4 tbsp. oil





Beat flour, salt, eggs, milk together until very smooth, scraping bowl occasionally. Refrigerate 2 hours or longer. Heat oven to 450 degrees. Measure oil into 8 x 8 x 2 inch square Pyrex pan. Heat for 2 minutes. Pour batter into pan and bake for 20-30 minutes. Do not open door. Serve immediately.





When fresh from oven good Yorkshire pudding is a puffy irregular shaped golden mass, unlike any other baked dish. On standing a few minutes, the surface settles more or less evenly and when cut the outer crust is tender, crisp and center soft and custardy.





Serves 6.
1 egg pinch of salt beat till runny add flour (self raising) add milk and now the most important part is to beat the mix and get all the lumps out so its nice and smooth and then thin it out with water...put a tea towel over the top of mixing bowl and let stand for 15 to 20 mins...next add fat to yorkie tin put in oven to get hot....now when you take out of oven to pour in batter make sure you put tin on top of cooker and have ring hot so it keeps fat boiling..take out when puffed up and brown