Ian, Yorkshire Pudding is something everyone should be blessed with a taste of at least once in their lives.
I enjoy using the classic...the renderings of a Prime Rib or Top But and dipping the pudding in the fond in the bottom of the roasting pan. This never makes the front of the house, usualy devoured right out of the oven by the guys/girls in the back of the house.
That being said it is also very good cooked in the renderings of pork, Sausage, lamb, chicken, duck or even goose. But Each contributing its own flavor imprint.
We also vary between over size muffin pans almost like a lg popover or a small roasting pan. Either way the oil is smoking hot and the product a little bit O' Heaven.
You are correct that over beating does harm to the batter, as it does with most batters. It over develops the gluten strands in the flour. Resting the batter to relaxe it, like bread dough between proofs, will help. When making a bagel or pizza dough you realy work the dough hard and use little shortening, to develope the gluten strands and produce the signature texture of a stronger chewy dough. The opposite being a Puff Pasrty were multiple layers of butter are folded in to give flakeness and tenderness (shortening the gluten strands)
Well any way, I now have an idea of what to feature an the menu tomorrow and dreaming of tonight! Thanks!!!
TIM