Yorkshire pudding success depends on batter preparation, temperature control, and timing. Room temperature ingredients combine more easily, creating smoother batter without overmixing. The crucial resting period allows flour proteins to hydrate fully, resulting in lighter, more tender puddings. The oil must be smoking hot before adding batter - this creates immediate steam that lifts the batter dramatically. Never open the oven door during the first 18 minutes as temperature drops cause collapse. Proper Yorkshire puddings should be golden brown, crispy outside, and have hollow centers perfect for filling. The contrast between crispy shell and soft interior is essential to the dish's success.