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 did a test last week. One batch in hot oil, one batch in cold oil. Both worked out fine, only difference was the ones in cold oil came out Aunt Bessie style with the dip in the middle.

Unless you have a pampered chef stone muffin pan and you put them in cold and get amazing yorkies every time!!!

Heavy muffin tin should be fine.

Is your oven working properly? Should all get hot in 10 mins. An oven thermometer can be useful, last house I lived in the oven was way out.

I don't heat the oil / fat for yorkshires or potatoes, always come out perfect.

Ive been using Mary Berry for years. Until the started to go wrong. Didn’t rise at sll. Thought it was the cooker, so i tried BBC good food and it worked.

bye bye MB!!

i heat the oil on full whack (never muffing tins, always an old fashioned one like a mince pie tray) till it stings your eyes then pour in and watch them rise.

and i never wash the tin, just wipe it.

Weirdly, I used BBC Good Food up until a disaster a few weeks back.
Today, I went Mary Berry and they were perfect.

If you haven't got time to make your own sometimes ( mid week roast)
M & S beef dripping ones are nice.
But just heat oil first in hot oven not in a pan. X

Meant to say the bottom half of the post is for when making your own. X

Did them in a tin pan today and hardly any oil - if I do them in a stonewear muffin tin I put them in 220deg oven with the mixture in cold. No oil required at all and never stick

Hot oven, so 200 plus. Use lard, not oil. Put the Yorkie tin in the oven at the top level and let the fat heat. Has to be screaming hot. The batter should sizzle instantly when you pour it into the tin and get it straight back into oven pronto.
Dont open the oven again until they’re puffy and a deep golden colour.

Traditionally you’ll be having them as a starter too! I can remember the first time I ever had a Sunday roast away from home and was horrified to see a Yorkshire pudding plonked on my roast dinner!

If you were to heat the oil in a pan first, you'd still have to put the tin in the oven to get hot. However hot the oil it would cool it right down in a cold tin.

I always heat the oil before putting batter mix in.

I might try the BBC Good Food recipe next time to see how it comes out - looks like you use equal volumes of eggs, flour and milk? Pretty sure I’ve seen a TV chef demonstrate this method (might have been Brian Turner?).

@WarningToTheCurious That's how I make mine - get a cup and measure out a cup full of eggs, a cup full of milk (always full fat) and a cup of flour. Works every time.