Yorkshire puddings in a muffin tin - stuck :(

Icey77

I made Yorkshire puddings in a large muffin tin at the weekend, they were ginormous and tated lovely ... but we're an absolute !!!!!! to get out of the tin, they looked like I had taken then out with a chainsaw :mad:

Has anyone got any "why didn't I think if that" ideas for lining the muffin tin to make them easier to get out?

The muffin tin in question is a cheapie one so isn't non-stick.

Thanks xx

Justamum

My mum makes fantastic Yorkshire puddings - I don't know if it's anything to do with coming from Yorkshire (must be in the DNA). You have to use a good knob of fat in each section and put the tin in the oven to get very hot before you pour the batter in.

LameWolf

Being vegetarian, I have to be careful what type of fat I use to cook Yorkshire pudding, lard is totally out; I tried my usual sunflower oil but it still stuck - til I tried using sunflower oil which had been used to deep-fry chips a couple of times - result! My Yorkshires no longer stick!:o

Justamum

LameWolf wrote: »

Being vegetarian, I have to be careful what type of fat I use to cook Yorkshire pudding, lard is totally out; I tried my usual sunflower oil but it still stuck - til I tried using sunflower oil which had been used to deep-fry chips a couple of times - result! My Yorkshires no longer stick!:o

What about the white fat like Trex?

I'm vegan and I've tried vegan Yorkshire puddings. They're ok but don't really have the same lightness as egg ones so I haven't made them for a very long time.

Icey77

Aha, I used vegetable oil, perhaps I should have used sunflower oil?

The batter was cold from the fridge and the oil was hot hot hot from the oven, as I said they rose absolutely fine and looked and tasted fab but were welded into the tin :mad:

I also have Stork available but I've only used that for cakes so I'm a little unsure of using it for yorkies. I've also got olive oil but that wouldn't get hit enough I don't think, that why I don't use it for roasted potatoes etc.

Thanks

Chris25

I wonder whether lputting cupcake liners in the tray would help? Then you could just try peeling yorkies from that.

DigForVictory

My mother in law makes Yorkshires so good, I just abandoned the project. I notice she get the pan (& fat in it) *smoking* hot before adding the batter.
Some day it'll all go horribly wrong, but until then those Yorkies are Glorious.

minimacka

As a Yorkshire Girl you do need your fat hot from the oven and i never put my batter mix in the fridge, maybe before you put your tin in the oven you could make sure that the oil covers all of the muffin tin right up the sides, maybe using your fingers to rub it round or a pastry brush. I also never ever ever wash my tins

McKneff

Don't put your batter in the fridge.


If they are stuck, it is probably because whilst cooking they have used up the oil that has been there and then they start to weld, just reduce the heat by a few degrees or take your puds out earlier.

custardy

Chris25 wrote: »

I wonder whether lputting cupcake liners in the tray would help? Then you could just try peeling yorkies from that.

they would get mixed in with the batter IMO

psso

I only ever use vegetable oil and never had a problem.

Tin in hot oven with about half a teaspoon of oil in each hole until oil is smoking hot,remove from oven give a gentle swirl round to make sure the sides of the tin are coated then pour batter mix in quickly and return to the oven asap. I never put the batter mix in the fridge, always room temp.