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Yorkshire puddings
Former Member
Posts: 1,876,323 The Mix Honorary Guru
Despite using a non-stick tin AND making sure it was well oiled beforehand, my yorkshire puddings still stick in the tin. Anyone got any suggestions? We've been eating the 'top' of Yorkshire puddings for months because the bottoms are burnt and get wasted. 
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Problem solved :thumb:
I like it, thanks!
I'd rather not buy them, they're just not the same.
I was gonna suggest the same thing .. I've found even on a non stick tray oven chips stick to it unless you first heat the tray in the oven before putting the food on it.
That may be cooling it down, I just pour it straight in.
I've been making them for years and had some spectacular disasters and some pretty good ones. I think I've found (for me) the perfect recipe. There's loads about using different quantities of egg/flour/milk/water as well as type of flour and leaving it to stand or not. It seems to me to be a process of finding the right one that works for you.
Here's mine, sufficient to make 6 bun tin puddings, 4 Yorshire pudding tin puddings or a small/medium roasting tin one. Just double/triple up for larger quantities.
2.5 oz Strong (bread) plain flour
1 egg at room temperature
5 fl oz Milk
Pinch of salt
Sieve the flour twice (to get plenty of air into it) into a large roomy bowl. Add the egg, salt, and half the milk and beat to a smooth lump free paste, scrapping down the mixture from the sides of the bowl.
Add the remainder of the milk and beat for at least 2 minutes with an electric whisk (longer if doing it by hand) to get as much air into it as possible.
Leave to stand for 30 minutes. This gives the gluten in the flour time to absorb moisture so it can stretch easier and give you a good rise. Ooo err
As people have said your tin must be as hot as possible, about 230c, with a tablespoon or so of oil in it. You want the tin so hot you can see a haze of smokey fat coming from it.
Place the tin on a flat surface, pour the mixture in in one go and put straight into the oven and leave it there. No peeking to see how it's doing or it'll go flat. Turn the oven down to about 210/200 and cook for about 15-20 minutes.
If all has gone well you'll have a pud/puds well risen, light and crispy round the sides and soft and squidgy in the middle, just how it should be.
Could eat them all day!
100g plain flour
3 large eggs
250ml of milk
pinch of salt
Sift flour and salt together, add eggs and whisk until smooth. Add milk a bit at a time and whisk until smooth and lump free. (I actually pass it through a sieve) Heat plenty of oil in the tin until very hot. Add mixture as soon as you take the tin out of the oven and get it straight back in the oven as soon as poss.:thumb:
Im gonna nip to tesco and get some beef now, fancy a sunday dinner!!
Also I love cold yorskshire puddings with jam on!
:crazyeyes
Moving on...
I use a ceramic dish, le stick not