Where have I gone wrong with my 2nd ever attempt at Yorkshire pud?

[deaconblue]

1st attempt was years ago in bun tins. The yorkshires stuck so badly I threw the tin away. Today I've tried to make one big Yorkshire in a silicon tin. I preheated oil in tin for 15 mins at 220. Bunged the mix in and cooked it for 40 mins. The edges were crisp and risen but the middle was flat and looked like scrambled eggs. Any ideas what I did wrong?

Sunshine - tried your recipe tonight, and we had the biggest yorkshires I've ever seen! Might go down to 2 or 3 eggs next time.

I posted a similar q about six months ago. Here are the results of my experiments. I got a very heavy deep bun tin from Lakeland. I used sunflower oil preheated, oven at 220 but not too near element, not least because they will rise a lot. Three extra large eggs when most recipes recommend 2 large only. Cook for 25 minutes and step away from the door! Many will disagree! Use a jug to pour in the batter very quickly and you will see them almost cook in front of you. The batter can sense your panic, but don't worry, you can prepare the Yorkshires in advance and reheat, just like Auntie Bessie's. In this way the batter cannot sense the panic.

AllPastYears - glad yours were a success, they do come out massive don't they!

Tattyhead - I do the same and open door and pour in the batter quickly using a jug then keep door shut.

I use jamies pancake recipe.1 mug flour, 1 mug milk. Then I add 3 eggs. Heat oil 20 mins. Cook 20 mins. HUGE puds!

My tips are : very hot smoking oil, metal bun tins , ver hot oven and batter at room temperature

The batter can sense the panic

Ok sunshine I'm trying your recipe today. Fingers crossed. Will post results later

Wooo hooo bloody brilliant! They were massive and delicious. Have taken photo but not sure how to upload on iPhone. Will go on proper puter later and try

Yorkshire pics on profile. I forgot to take the photo until after I'd served up. They looked even more amazing straight from the oven. Were like beautiful flowers . Thanks all

Yay! Those look lovely!!

Really chuffed. Thanks so much

Well done you!! :)

i use Gino Decampos recipe of cup of flour, cup of milk, cup of eggs. usual whisk up and then put in the fridge for about 1 hour.
Heat the oil up until its smoking hot and then add the batter. NEVER open the oven until done.

Since i started using this recipe i went from flat puddings to ones that almost touch the roof of the oven...they are delish.