Savoury Batter recipes and questions

Ruby_Pudding

I've got a baking tray that's 6 inches by 12 inches and is about 3/4 inches deep, that's all. That's going to be far too shallow isn't it?

squeaky

Not at all. Half fill it (or a bit less) - that's all you need, and it will rise without overflowing. Honest

apprentice_tycoon

I think that you could get away with it being a shallow as it is if it wasn't so long - 2 reasons, firstly it is so big that the batter will have to spread too thinly to cover it and secondly because of the fact it has to be very hot (like squeaky said) a thin tray may buckle and spill the mixure out of one corner whilst cooking. Any bun tins? or a good neighbour to borrow one from?

Ruby_Pudding

apprentice_tycoon wrote:

I think that you could get away with it being a shallow as it is if it wasn't so long - 2 reasons, firstly it is so big that the batter will have to spread too thinly to cover it and secondly because of the fact it has to be very hot (like squeaky said) a thin tray may buckle and spill the mixure out of one corner whilst cooking. Any bun tins? or a good neighbour to borrow one from?

Not that I know of but I might nip down to Netto (my nearest shop) in a min and see if they sell any trays. I've got a real bee in my bonnet about wanting to make it tonight so am going to have to find something to use!!

r.mac_2

Ruby - I have used tins like the one you described and they make a yorkshire pudding fine. We have always made one big one and cut it into portions, rather than made fancy ones in bun tins. Why not give it a shot - it's not too expensive a mistake to make and could be fun!

Saying that though - I am looking for a tin that's the right size for one - AT, thanks for the idea about the chinese foil container. I must look out for one............:D

larmy16

I use a reliably non-stick sandwich cake tin and the 8 oz amount of flour yorkies fits it perfectly.

I find its better cooked slowly on a lower oven approx 40 mins,than the ones in individual tins. I use my pizza cutter to divide it up.


I spent about 9.99 (expensive for me!) on one of the individual pans and while it was great for a while, eventually you had to practically prise the yorkies out of it. Very annoying :mad:

larmy16

apprentice_tycoon wrote:

Do you have any cake tins that you could use? or foil dishes from a Chinese

Thats an idea worth trying!

apprentice_tycoon

larmy16 wrote:

I spent about 9.99 (expensive for me!) on one of the individual pans and while it was great for a while, eventually you had to practically prise the yorkies out of it. Very annoying :mad:

If you have a tin that's sticking it needs to get a thick coating baked on to make it non-stick (sounds disgusting but it's not really) every time you use your oven put a very light smear of oil into the tin and put it in the oven to bake with your other stuff, keep doing this till it gets nice and coated....you can get away with a wipe with a kitchen towel, that's the best way to look after this coating, never wash with soap, just rinse out if you absolutely have to and dry it off in the oven again.

Burlesque_Babe

I found a packet mix of batter lurking inthe cupboard and made some yorkshire puddings last night, but there is still half the mix left. I put it in the fridge, will it still be ok tonight? I wasn't sure as it had an egg added to it.

(will be making pancakes if it is still ok!)

skipton

If you had used flour,milk,water and an egg I would have said yes but I'm not sure about a packet mix. What is different about a packet mix?