Why do my Yorkshire Puds look like Yorkshire balls??

[RGPargy]

My yorkshires rise up but dont dip down in the middle like they're meant to. What am i doing wrong?! I make a batch of 10 or 11 in a small bun tin.

Any help would be fab! Thank you! :o

What recipe are you using? I do;

4oz sr flour
3 eggs
1/2 pint milk.
S&P plus herbs of choice.

Think you may need to change from using a bun tin as the puds possibly haven't got room to rise and then dip before the surface cooks, iykwim. You could try using two special four hole tins. My lot prefer a big rectangular job so 'middle' an 'outside' fans can have their particular favourite. I cook it with the roasties while the meat is resting - 40 mins ish on about 220. Heat olive oil in the tins and and par-boil spuds while I make the mixture Good luck.

I suggest using a muffin tin, the extra depth might help get deep crusty outsides.

also try using SR flour, makes them less puffy but taste different.

as a yorkshire lass i can honestly say it doesnt matter what shape they are, if they rise, and taste good 'thell be rate!!'

Thanx everyone!

My current recipe (Delia's) is:

75g plain flour
1 egg
3oz milk
2oz water
s&p

I will try your recipe, clippety and also get a large 4 hole tin or use my muffin tin (didn't think of that!).

Thanx for the tips! Hopefully next Sunday's will be better! :o