Yorkies are an easy, awesome side dish. I use a heavy, oven-proof wok to make for one large pudding, and cut it in wedges to serve. But most people like theirs muffin-shaped, so I've included the lower cooking time to account for that. The main thing in getting them to puff up properly is a very hot oven, pan and fat. The drippings from a beef roast are traditional, but bacon fat or vegetable oil also work well, as long as they're hot when you add the batter. I like the unconventional addition of the sage, and add even more if I'm serving it with poultry. Other herbs like thyme or rosemary also work well. Thanks Mum, for letting me steal and publish your recipe!