Fail safe Yorkshire Puds (how to make them).

Thug

2 ovens is a great idea. I hated trying to do things with just one.
The first time I used these was Christmas lunch last year.

I don't mind the induction hob as its instant and warms thing up in no time at all and very easy to clean, where I do prefer the controllability of gas more though.

1080 jawbreaker

not a fan of the muffin shapped yorkies, mine have to look like little bowls, my secret recipe is written down as it only gets used a few times a year, I always add a splash of Miller (other brands of beer/lager are available)

MrSossidge

Care to share?

MrSossidge

As per previously mentioned James Martin recipe. Chilled in the fridge for a couple of hours before cooking in very hot lard in a silicone muffin 'tin'.                                                                                                                                                                                                                                                                                        

CupraT

I tried for ages to get decent yorkies and failed every time.

What worked for me was getting a decent good quality tin* to cook them in....work every time now.

*Heavy thick Tin seems better with heat retention etc

Thug

Good point actually.
I have only ever bought good quality tins/pans etc so took it for granted.

MrSossidge

I'm using a silicone muffin tin. And still getting good results. I put a slightly larger than a cm cube of lard in and get it nice and hot before adding mix.

busterbenny2001

Always used even quantities of everything
Learnt in the navy as a chef 30 years ago still works today

                                                                       

Lancia34

Don't think I've ever had any issues cooking Yorkshires (or toad in the hole).
Main problem you can get is putting too much sunflower oil in to start and the bottoms are oily and soggy. Also need to be a decent temperature (210C fan) and cook until nice and brown on top.

Think I just use the BBC Good Food one.

Personally I wouldn't use a silicone tin, proper thick metal tin so it gets properly hot

Thug

The OH is on a diet so had to change my recipe slightly.
I now don't use oil/fat, i use a pastry brush and load it with coconut oil and brush the tins with it.
To be honest, not noticed any difference in them, so will keep this method going in the future.
It does smoke more and smell a little, but cant taste any difference.

I guess you could do the same with duck fat, meaning you will use less.