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I add a sprinkling of sage & thyme to my batter, taste is scrumptious try it you wont be disappointed.

I make my yorkshire pudding with 4oz plain flour, 2 eggs, pinch of salt, milk to mix to a creamy pourable batter and just a dash of water, pre-heat oven to 200 -220, heat tin/tins with knob of lard in until smoking add batter cook in oven for approx 20 to 25 mins ( I like mine just under cooked), my puddings rise every time and are lovely.

I find it best to use lard in the muffin tray (I use a silicone one, works everytime). And my recipe is 4oz flour, 4 eggs, 1/2 pint of milk and S&P to taste. Always whisk by hand and leave for as long as you can in the fridge to rest.

Crank the fan oven up to 220 degrees and preheat the lard, then in with the pudding batter and no opening till you can see they've risen and crisped up.

Perfect every time

As well as salt and pepper I add a little fresh grated nutmeg which makes them very tasty and fold in an extra egg white (unbeaten) which makes them rise quite high.

Aberthincook

if you use a pampered chef stoneware muffin tray you don't need to preheat it, or use any fat at all. With the same delicious results, but with less fat and less danger of the hot spitting fat etc...

I think muffin trays are best - just a splash of oil in the bottom. the oil must be very hot and the mixture cold and rested.
Recipe I use is 1 * cup of flour, 1 egg and 1 * cup of milk...salt and pepper.
Make at least 2 hours before you cook them to let it rest....fridge it if you can, (or if you have one in the conservatory if it's cold enough outside.)

the main crucial thing is to have the temperature very high and the moulds in which u cook the puddings are heated with the beef fat or lard or oil, the best ratio is 400g milk, 300g flour and 8 whole eggs with a pinch of salt, blend in a mixer and use immediately

rumer, that sounds great. I will try it next time I am making the puds.

I sometimes add chopped leek, or onion to the batter before putting in the tins, tastes scrummy

I use oil in the tray and preheat the tray. But the other week, the oil wasn't very hot and the puddings raised well. I freeze my extra puddings and have no problems with it. But be careful when you reheat them. It can burn very easily.
I always rest the batter but don't measure the ingredients so can't give you the recipe for it.

Try a Pampered Chef stoneware muffin tray. You don't need to preheat the tray, or use any fat (once you've seasoned up the pan). They rise really high, taste great and negate the need for lard or oil so much healthier.

Worthwhile investment!!

Use lard, not oil!

PS.

I don't think it makes any difference whether it's a fan oven or not - the main thing being that it's pre-heated to a high temperature.

Using hard anodised trays may well help, but I just have the usual metal non-stick and they seem alright.

Letting the mix stand for at least an hour does help a lot.

I use one third milk, one third egg, and one third plain flour, S & P to taste, then mix well and stand in the fridge for an hour or so.

I get the oven up on 8 or 9 and pre-heat the trays with about half a teaspoon of oil in (ground-nut works well).

Then keep a watchful eye because once browned they will burn very quickly.

They always rise up OK.

Can't help about the freezing question as I never have, but they sell frozen YP's, so presumably you can.