Why are my Yorkshires doing this?

[StockingsByTheFire]

I make lovely Yorkies. However 9 times out of 10 they stick to the tray, with varying degrees of severity. Occasionally they do just pop out of the tray perfectly. Is it just losing its non stick coat?

Yesterday was the worst in some time. Wtf is happening? I tried a silicone tray a few times and it unnerved me being all floppy with the boiling oil in it. And always had a mildly plastic twang.

Picture of the offending tray that has fucked me off to the extent I had to start a thread...

Sorry I have absolutely no idea but congratulate you on making your own!!!

I’d guess that your oil isn’t hot enough, or there isn’t enough oil.

Mine did this until i changed recipe. Used to use jamie oliver recipe but then changed to equal amounts of everything and never had the issue after that. Sorry thats all i can suggest.

Doesn’t everyone? 🫤

Get a heavy black enamel yorkshire pudding tin, normally 4 portion. Make sure you put plenty of dripping or oil in and it's really very hot before pouring in the batter. The puddings should just turn out so pan never needs washing. Just wipe round with dry kitchen roll after using.

Same!

Agreed. Plenty of oil.

I use jamie olivers recipe and mine stick all the time, maybe time I change recipe?

Use a silicone one but put it on a flat baking tray so you don’t have to worry about the wobbling

Plenty of super hot oil - more than feels necessary. Then they should turn out - especially in a heavy duty pan.

I think more oil. I use olive.

Not me! My 8 year old has leukaemia and wants a roast dinner about 5 times a week on all his steroids so it’s frozen for us! 🫤

Im weirdly having the same issue lately! Had a bit of a break from doing them and then when I started again the last 3 times they've stuck and the insides aren't always cooked.

Variables I've tried- more oil, oil preheated for longer before I pour it in.

Next time im trying a different tray.

Ive been using a medium rather than a large egg... that could be doing it.

After that I'll have a think about my recipie. I've always freehanded it but maybe I've lost my touch.

P.S. I love yorkshire puds. Good luck with your quest

I use 80g flour and 170ml milk. Do you level up or down?

Heat the tin, pour a little oil into each 'cup', swirl it round, pour in the batter, straight into a very hot oven.

This happens to me in a brand new tray, weirdly only happens when using one particular recipe thinking about it.
Already using far too much oil at scorching temperatures so now I'm thinking it's the egg ratio in the mix!
Hasn't really given it any thought til now but my tray looks just like that so much so I've not made any for a while!

I do mini ones. It means they cook in my mini muffin tin in 12 mins. I use a 24 mini muffin tin, but fill 12 holes so there is plenty of space. I put a tsp of oil in each hole I will use and preheat. Rest for a min while put the rest of the stuff in dishes and they shrink from the edge a bit. So I just pop then.on a kitchen towel to soak up extra oil, and pop into a serving dish.

I use lots of oil and use a pastry brush to make sure its coated the whole hole.

Of course they don't. I really don't like these faux naive judgemental posts on MN.

Ready made or ready grated or ready sliced helped my Grandma keep independence longer when things were getting harder. They save my DD on bad days when her disabilities are unmanageable. Some people lack the knowledge or time. Can you really not imagine that other people don't have the choice or ability we do?

Sorry op.

Mine did this when I used a different recipe so now I stick to equal parts to equal parts and the problem has gone away.

No idea what level up or down means but i use exact same amount of eggs flour and milk in the exact same cup so the amounts are equal and it works a treat, they rise amazing and have a great texture and taste!

My mum always said you could only make good Yorkshire puddings if you were from Yorkshire. She wasn’t, and made brilliant ones, I am and mine are…variable. 🤷‍♀️

I think the secret is lots of oil and make sure it is smoking hot.

My recipe (a Yorkshire family recipe) demands that you use a proper heavy Yorkshire pudding tin, and calls for 2 teaspoons of fat per cup (either oil, beef drippings or a combination of the two). Oven must be at 220C. I’ve never had any stick.

I use an old pampered chef stoneware one which needs no oil at all and you put the batter in it cold and they never stick

Recipe: In a dry bowl with pouring lip 2 or 3 heaped tablespoons of Plain flour, about half teaspoon salt, 1 large or two medium eggs (2 large if feeling well off), enough full fat fresh milk to make a thick batter. Mix well with wooden spoon, spatula or fork, or any spoon. Leave for a while (up to 2 hours) or use straight away. Put heavy black enamel tin in hot oven (at least 180 degrees) with a generous amount of Dripping or oil. After about 10 minutes (at least) pour in the batter. It should start to sizzle round the edges). You can make one large one or 4 smaller ones according to what tin you use. Large one takes about 45 mins smaller ones about 30 mins. Do not let the oil or dripping get cold when pouring in the batter.

Don’t use olive oil it doesn’t get hot enough