Does it not freeze if you leave it in for more than a few hours?
How does one go about such a venture?
I was hoping you'd ask that? Im going to give you my legendary Yorkshire Pudding recipe. All you have to do is perform everything I say to the detail and make sure you at least attempt it. I was a chef for a long time.
I don't have amounts so well work with descriptions ok. Put around a 1/4 pint of milk in a mixing bowl, add loads approx 6-8 table spoons of normal flour into that bowl and mix as you go, you're looking for a tar (less than paste) consistency. Add to that salt and pepper and any meat stock/dripping if you have it.
Get a pudding bowl, a dish with 12 holes in it for the mix to be put into, if you don't have one of those improvise, and heres the important part fill the cake holes with 1/4 quarter oil, olive if youre a health freak if not any oil will suffices. herat the oil till smoking stage, either in the oven or directly over a hob point. Once the oil is a smokin add your Yorkshire Pudding mix and then put it into a pre heated oven on the hottest temperature 210 being about the max temp.
If done correctly your puds should rise within about 7 minutes, you're looking for a dark brown side to the puds generally cooking time is around 20 minutes.
Dont open the oven till you take them out otherwise they'll fall and be flat.