Can you heat up the oil for Yorkshire puddings before you add it to the tin?

[Trolololol]

To make it hot enough? Was waiting for ages for it to heat up.

Then the puds rose but were quite stodgy.

I think it's because the oil wasn't hot enough.

So could I heat it in the stove top then pour it into the muffin tin?

My first time making them.

I wouldn’t - my DH had to call the fire brigade when he heated up oil in a saucepan…

Why would you need to? Oil into a pan in a hot oven. Usually takes about 10 mins to heat up enough, batter straight in.

I put the tin in the oven too. With a scraping of lard.

If you use a thin Yorkshire pudding tray and a hot oven the oil should heat up really quickly.

I wouldn't heat the oil first.

The batter has to hit the hot oil for them to rise properly

I heat the oil in the oven, but I also put the tin on the hob while I put the batter in so it doesn't cool down.

This is the key according to my mum!

My Yorkshires were shite today! No idea why as normally they are perfect!

Was most disappointed!

Agree with pp - get the fat hot in oven in the tray you’re using then add the batter to it.

One like this heats up really quickly as it's got a large flat bottom

I hear the tray first. While the meat is in the oven. Then add the oil to heat. It takes less time.

Yorkshire born and bred. And my puddings always come out crispy on the outside and soft in the middle.

you need both the oil and the tin to be hot. so just heating the oil won't really help.

I favour a heavy weight tin that holds the heat + oil. Heat both in the oven. Also have the batter in a jug so you can pour fast and get it back in the oven asap.

or cheat and buy the frozen ones.

I refrigerate the batter and then beat it again just before opening the oven to get the hot pan out

You need to use an oil with a high smoke point - vegetable, sunflower, rape seed oil. Or beef dripping. Don’t use olive oil.

Hot tin. Add oil and heat until almost smoking. Pour in the batter, job's a good 'un.

Hmm.

OK. I used a thick muffin tin.

Will invest on some thinner yorkie tins and try again.

Or I'll just continue to buy 12 frozen ones from aldi for 50p 😂

Get one of these. Game changer!

www.crateandbarrel.com/chicago-metallic-6-cup-popover-pan/s327015?localedetail=US&a=1552&campaignid=10461646755&adgroupid=103999389299&targetid=pla-299177363991&pla_sku=327015&pcat=HSW&ag=adult&scid=scplp327015&sc_intid=327015&gclid=CjwKCAiA2rOeBhAsEiwA2Pl7Q2BrknjVYa0Qc5vNR29NV7CcvDY0sIbJBAzF5IhX_pMeKPJHIQki6xoCHe0QAvD_BwE

It's a specific reaction and once I understood the science behind Yorkshire puddings all was well. Before this was a soggy mess.

Cold cold batter in fridge

Hot hot oil (225)

The reaction between these is what makes them huge.

Turn down to 190 and cook until cooked through. This takes longer than you expect, a good 25-30 mins.

Take out the rack above as they rise about 6-8 inches!

I make ours in a muffin pan. Bit of oil in each one, in oven for 10 minutes, batter (mixed 30 minutes ago) goes in straight away (it should sizzle) and then in the oven but DON’T open the door until you want them.

I made my Yorkshire’s with cold oil last week and they came out pretty much the same as they always do!

You just preheat the tin in the oven with the oil already in. My dh makes amazing ones in a normal muffin tin.

Yup, I read an article with comparisons and tried it myself and discovered you don't need to heat the oil at all, but the tin must be thin metal and the oven must be hot.

I find the Mary Berry recipe is pretty failsafe for big puffy Yorkshires.

I think you’ve cracked it. I too have a large flat bottom and make great Yorkshire puddings too!

This is a great article on YP myths and truths;

www.seriouseats.com/the-best-yorkshire-pudding-popover-recipe