Using the recipe from seriouseats.com .
Mix equal mass egg, AP flour, and liquid. I used 6 eggs (242g) and Oatley full fat milk, the recipe is actually 3:1 milk:water for the liquid. And 2g / 1/2t salt (whoops, forgot the salt this time but still pretty tasty). Rest overnight.
Pour 2t oil in each well (I use a muffin tin since that's what I have). Preheat tin with oil in the oven until smoking. Pour about 1/4c batter into each well.
Cook 12-15m. (Below, at about 200F interior temperature / 4 minutes.)
Yorkshire puddings and a graph! Do you know why the probe in the oil dropped in temperature in the middle of the graph?
Edit: It looks like to moved the probe to the batter when you put the yorkshires in, I'm surprised by how cool they remain compared to the ambient oven temperature even once they've finished cooking.
Yeah, I was surprised how quickly they got up near 200F and how long they stayed there. I guess all the liquid takes a while to convert to steam.