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ISO: Yorkshire pudding

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I am planning a dinner party for 10. I will be serving prime rib and yorkshire pudding, roast potatoes and some kind of veggie, probably a salad. What I am wondering is what is the easiest way to make the puddings so they will still be puffy and soft when I serve them. I would prefer to do individual servings. Also, sometimes I have trouble getting them out of the pan. Is there a good tip for this? Any other suggestions would be welcome. Thanks.
MsgID: 04490
Shared by: Louise Alberta
Board: Quantity Cooking at Recipelink.com
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