FAIL: Toad in the Yorkshire Baby

Everybody on the internet seems to be making these fanciful looking Dutch Babies, Yorkshire Puddings, and Toad-in-the-hole with popover-like pastry. I'm on the internet too, so I should try this.

Pick a random british chef's yorkshire pudding batter because they're all almost identical. The big takeaways I got were MAKE THE BATTER THE NIGHT BEFORE and GET THE OIL AND PAN SCREAMING HOT first. So I did that.

Browned some small smoked sausages and dropped them and fat into some mini-loaf pans I had, cooking 15-20 minutes at 450F.

Halfway point, and they rose up some, looking like plain cake. Uh oh.

15 minutes: A bit more rise and bubbling, but not getting the Big Fluffy Curl :(

20 minutes: Same. Grr. Not looking ready to eat even for a fail, so another 5-10 minutes maybe?

25 minutes: House is smelling cakey. Looking more golden, hard to tell through my dirty oven window. Dare not open door because, they say, it's delicate and can "fall" or collapse like a souffle.

Looking and smelling like something now it's risen from half to near the top, but still no Big Curl. Going to have to call it now, Time of Death 30 minutes at 450F. Now let's see if there's anything to salvage.

Seems like dense cake or crap souffle. Used way too much fat, had to pour off. For sure fail. Not sure why. Seems a bit uncooked still so nothing to lose with another 10 minutes cook time but dignity.

Hmm, something's happening, I have rise above the top? Looking almost salvageable?

Came out fine (I guess) if you want pancake loaf with sausage. Hmm tastes VERY CLOSE in texture to what I expected, just lacking the rise. Maybe take more extreme measures to get things hot first?

Hmm this one little section from one of the tins where I used less fat came out ALMOST right! This is more like my goal.

 Leaving this failpost here to remind me to come back and do it right another day.