Yorkshire pudding tins

Jet

Ok guys,

What tins would you recommend for making yorkshire puddings in. I have tried several over the years, most of which have rusted . I've resorted to using old mince pie foil tins - they work well but obviously they wont last forever.

Boomdocker

I just use a shallow non stick muffin/cake type tin.

HTH

Boomdocker

Forgot to add you should heat the oil so it is super hot before adding your batter mix.

apprentice_tycoon

I'd buy an ordinary 12 hole bun tin. Before you use it you need to make it non-stick by brushing it lightly in oil and put it in the cooling oven after you have used it for something else, you need to do this a few times till it gets a nice coating, don't put in the dishwasher and just rinse it lightly in the sink. Always dry it off in the oven and it won't rust again.
Make sure that the tin is very hot before you cook your yorkies it each time and then they won't stick either

sproggi

Well I have to admit to being a bit extravagent (sp?) with my 'tins', I was so fed-up of my tins rusting and everything sticking in them, that I splashed out and bought myself some flexible ovenwear ones, they are made by Paton Calvert and you can use them in the oven, microwave and freezer. Best of all is none of my food sticks any more!!

halloweenqueen_2

I use the lid of a pyrex dish, a largish one, put some lard in until its so hot its popping and because the pyrex seems to get hotter than tins it rises into a huge mountain!

Penny-Pincher!!

I use a deep muffin tray that holds 6 large yorkies. We only have 3 at a roast dinner, so I feeze the other 3 meaning I dont have to make any the week after

When I do Toad In Hole, I use the Asda smaprtprice oven ware medium size dish and cost me £1.98 and washes well and never sticks.

PP
xx

kscour

Quite a few years ago I invested in a silicon muffin tray from Lakeland Plastics. My Yorkshire puddings improved overnight! No sticking and only need a bit of v. hot dripping - you don't really need any but I still like to put a bit in. I also freeze any left over as they make a nice extra to sausages and only take 10mins to heat up from frozen in oven

donnalou

My secret is I only use one tin for yorkshire puds and nothing else what I've found in the past is that as soon as you use it for something else fairy cakes etc its never the same again it looses the non stick or I make a large pudding in my pyrex dish

MATH

Penny-Pincher!! wrote:

I use a deep muffin tray that holds 6 large yorkies. We only have 3 at a roast dinner, PP
xx

I make two dozen and they still complain that there are not enough:mad:

Most of my tins are rusty. I've been meaning to change them for the last 10 years or so but never got round to it. If I want to make a big yorkie or do toad in the hole I have a large enamel baking tin dating from WW11 which my Grandmother always made her yorkies in and that is great (and rust free)

flea72

i use an Ikea muffin tin, cost £6.99 and makes 12 puds

going OT but what do you call them - to me they are Yorkshire Puddings, but OH's family always call them batter puddings, and it drives me potty

Flea