I live in the uk. We call these Yorkshire puddings I make mine with full fat milk plain ( all purpose flour) and eggs. They never fail. The only three things that make them fail 1.making with wrong flour( the eggs are the raising agent 2 pan not hot enough when you add batter 3 opening the oven door. Traditionally in uk you eat these with your roast beef dinner although my family enjoy them with any roast dinner or use the same batter to put over overnight cooked sausage you partially cook the sausages in an oven pan then pull the batter over return to the oven and wait for it to rise you served this with onion gravy and it’s known as toad in the hole. I’m not quite sure why it got that name but it’s totally delicious for me eating cold Yorkshire puddings with jam on at my grandma‘s house when I was little was a total treat something I encouraged my children to do.

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