Why were my Yorkshire puddings extremely oily?

[lorrepa]

Boring question. Sorry.

Feeling queasy from eating the very oily Yorkshire puddings I made earlier. They rose up nicely but were extremely greasy. I used the Good Food recipe. I’m new to cooking

How can I avoid this?

Either too much oil in the tray, or you didn’t get the tray+oil really hot before adding the batter, or both, I suspect

What fat/oil and how much did you put in to the tins?

Sunflower and just enough to cover the bottom ;)

The only thing I can think is that the oil wasn't hot enough when the batter went in. Was the oil starting to smoke when you took it out?

Too much oil, not hot enough oven temp and not cooked for long enough

Yorkshire puddings are the only thing I ever use lard rather than oil for. It makes so much difference.

The oil needs to be smoking hot before you put the batter in.

I use oil becayse my husband is vegetarian but it's the heat rather than the type of fat that matters. It needs to be smoking.

I put a blob of oil in each dip of the tray and then use a pastry brush to smear it round the sides rather than having a puddle at the bottom of the tray. Put it in the oven to heat up. Put 1 egg and 4 heaped tablespoons of flour in a bowl, whisk whilst slowly adding half a pint of milk. Take tray out when it’s very hot, give the batter another quick whisk, pour in, bake. 30 mins later they are perfect every time.

The oil won’t have been hot enough. I use beef dripping and put a teaspoonful or less in the tray and heat it up for 5-8 mins before adding the batter. It must be sizzling. And cold batter. I also use a wider tin, much larger than a muffin tin. Reduce the dripping if it’s a smaller one. Mine are never oily.
James Martin recipe is good and is very heavy on the eggs so they rise more. Or Delia who is excellent at everything IMHO.

That’s too much. I use the smallest possible drizzle, it spreads out when it gets hot.

Are you actually from Yorkshire?

If not, they’re bound to be wrong.

The only way of getting them right is to actually make them in Yorkshire - are you anywhere near the border?

Then it wasn’t hot enough before you added the batter. Needs to be smoking hot.