Recommendation for yorkshire pudding tins?

zippychick

i would love to try making yorkies, Scared of them to be honest. :eek: one of those nightmare foods it seems.

Raksha

Yorkshires need a deep tin so they can 'climb' the sides as they cook - like a souffle. I use muffin tins with a half teaspoon of beef suet melted in the bottom until it smokes. This cooks the batter almost as soon as it hits the pan, then the only way it can expand is up (always use 2 eggs to 4 oz of flour and half a pint of milk or milk/water mix)

elfen

^^ agrees with Raksha - this is the recipe my mum uses and she's been making them for over 30 years

sexki11en

I've made successful yorkies for years (northener lol) and always used a metal muffin tin.

I used a sillicon one at M&FIL's one Christmas and they failed miserably. Nothing else had changed.

The last 2 times I used a round cake tin - and produced the most amazing yorkies I have ever done.

My "recipe" is usually 1 or 2 eggs (depending on how many i'm feeding) for every egg, add 2 tablespoons of flour and a sprinkle of salt. The liquid....hmmmm..... I guess lol. Till it looks right

For soggy yorkies - just milk
For crunchy yorkies - half ice cold water (or even fizzy water for more crunch) and half milk.

I always use Lard or goose fat - NEVER cooking oil as I find it soaks into the mix. Pour mix into tin once the fat in the bottom is smoking blue (stand tin on gas hob turned high whilst pouring to keep it hot). Voila - excellent yorkshire puddings.

MrsE_2

I bought a Stellar one last week (really heavy for a bun tin).

Works great, no sticking :-)