Has anyone successfully cooked yorkshire puddings in a halogen oven? Sarah Flowers' recipe book says you can, but mine is always soggy and half-cooked. I have to put the main oven on for yorkshires alone, which is a bit irritating.
When making 'normal' Yorkshire pudding, the batter mix is left to rest for around 30 - 60 minutes, to allow the gluten in the flour to start working it's magic. In this instance, I added 1/2 tsp of Bicarb, to give it some extra lift. I too used individual tins but used an oil spritzer that delivers a measured amount. You can get these in most supermarkets, on the same shelf as oil.
A friend of mine does his, on the end of the dining table, as entertainment, during the soup course!