How do you stop Yorkshire Puddings sticking?

[Frog253]

I make mine in a muffin tin and always put a lot of oil at the bottom and brush it up the sides too. The oiled tin goes into the really hot oven and heats up before adding the batter. The Yorkshires rise and taste OK but they always always stick to the tin, any advice?

Ashamed to say I use lard, heat the pan in oven, add the lard, heat again for few minutes, add batter and they never stick. It's a good quality non-stick muffin tin. Can't really offer any other advice. The lard sizzles as the batter goes in so it is very hot, I panic incase I drop tin and roast myself!

use aunt bessies

Use minimal oil.

The oil is hot, it sizzles when the batter is added. Might try lard, do you rub it up the sides too? Fairly good quality tin, but not non stick.

I wouldn't use a muffin tin, I think the sides are too high. Use a shallower tin and you'll still get plenty of rise without the stick.

And use loads of hot bubbling oil.
On a separate note I also follow Jamie Olivers's measurements to make the batter... He uses more eggs than Delia!

When I use the lard I don't rub it up the side just put a small square of lard about 1/2 size of supar lump in hot tin. Maybe it's the non-stick that is working for me, but use lard as that's what my mum used.

Absolutely foolproof method - get a silicone 'tin'. The puddings just fall out of the tin, it's amazing. One tip though - put them on a solid tray as they're wobbly and this is not good when dealing with hot fat and batter.

Use a different oil from thtat they you use in the yorkie mix. So if you use oil, then butter the muffin tin. This also works with baking - thoroughly recommend.

The theory is if you use the same fat, then it gets incorporated into the batter causing the batter to stick; using a different fat means that thefts stay separate and hey pesto, no gouging out of the tin.

I use bun tins (v old and scratched!) and either olive oil or goose fat. They don't stick significantly. Usually use Hugh FW's recipe, but in bun cases not a big tray.

and with left overs you can make pancakes!

I use bog standard vegetable oil in a muffin tin and mine don't stick.

I use no fat in the mix, just 3 eggs whisked with 1/2 pint of milk and enough flour added to make it the consistency of double cream.

Rest it for half an hour or so and then a final whisk before pouring into the hot fat in the tin.

My muffin tin is also very old, and has been battered and scrubbed for years. It still produces yorkshire puddings that are treated with amazement for their size and awesomeness. :o

White Flora instead of lard works well.

beef dripping in the tin for roughly 15mins on a high temp
then add your batter

White Flora seems to have disappeared

Plenty of ideas to keep me going. Thanks to all of you. Will try all suggestions before any new tin investment.

MRSRhettI don't want to use Aunt Bessie's because I like my foodie challenges and currently YP are one of my challenges.

I don't use fat in the mix and I use a recipe from my trusted and ancient Dairy Book of Home Cooking (updated for the 1990's-ha ha).

Scare and 1944I take it you still oil the silicon tin?
Msp Wonder why WF has disappeared?

I'm wondering if it is your recipe as lots of people are doing pretty much the same with the oil and they are not sticking.

Maybe try a completely different recipe and see if that changes it. Then decide between recipe and silicon tins!