yorkshire puddings

I have baked yorkshire puddings for the second time today and they were nice and round coming out of the oven but then they changed completely aspect. Is it normal?
I have noticed though that the one with a little less mix was more the shape you usually find in the shops, and also crunchy, which I like.

I don't really like them too soft. Do you think I should pour less mix for each one?

 

When they turn out a bit soft, they are a bit poor in their usual use as a savoury accompaniment. However, they are ideal for something less well known.

Soft yorkshire puddings, even ones that haven't risen properly, are absolutely divine when you eat them as a sweet, with jam spread over them. Especially if they are still warm when eat them.

Sorry, can't help with your actual question, I've never made them. My mam makes them though, and they're the ones I spread jam on when they don't turn out quite right.

 

Were the measures of ingredients correct?

I let my prepared mix stand for up to half an hour before use. It let's the flour expand.

 

Aunt Bessie makes mine - and a blooming good job she makes of it too. :happydance:

 

Hello Miraflores.

I always put quite a lot of egg in mine - it gives them a bit of body so they don't flop when you take them out of the oven. Also, Yorkshires need a very hot oven - that way you'll get the nice crispy shell that you like.

 

And mine - she does a mean roast potato too when I'm feeling particularly lazy!