The secret to perfect Yorkshire puddings lies in the cooking temperature. The best temperature for cooking Yorkshire puddings is 220°C (425°F) for a fan oven, or 240°C (475°F) for a conventional oven.

Key points for perfect Yorkshire puddings:

1. Preheat the oven: This is crucial for the initial rise
2. Heat the oil: Place a small amount of oil in each section of the Yorkshire pudding tin and heat in the oven until smoking hot
3. Batter temperature: Use room temperature ingredients for the batter
4. Don’t open the oven: Resist the urge to check; opening the oven can cause the puddings to collapse
5. Cooking time: Generally, cook for about 20-25 minutes until golden brown and well-risen
6. Consistency: The batter should be the consistency of heavy cream
7. Resting the batter: Some chefs recommend resting the batter for 30 minutes before cooking

Remember, every oven is slightly different, so you might need to adjust the temperature slightly for your specific oven. The key is to have a very hot oven to create that initial “shock” that makes the puddings rise dramatically.