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...

Just a thought, what differemce might a duck egg make?

Don't they are quite oily. Hen's eggs only. Also, the milk has to be full fat fresh milk.

I don't even know the official recipe for Yorkshire puddings because I just do it. I'm from't wrong side o't 'ill 'an all.

Or Lancashire in common parlance.

Put a bit less flour or more egg in it than you think you should, add a splash of water to the batter (also works for omelettes) and above all use:

LARD

If it isn't giving off blue fumes, it's not hot enough .

Try lard instead of oil. It should be very hot before you add the mixture.

god I wish MN would add "faux shocked naivety" to its list of deletable offences.

Agreed

You’re doing that in the wrong order. You need to heat the oil up in the tin until the oil is scorching hot then add the batter. You’ll hear it sizzle!

This used to happen to me when I used to heat the oil up. Now I just put a tiny splash of cold oil in the tray and then straight into the oven. No more sticking to the tray and more crispy Yorkshire puddings.

@StockingsByTheFire do you first heat the tray (empty) then heat it with a couple of drops of veg oil in each cup before then adding the batter and quickly getting the tray back in the oven? That usually works for me.

So funny - just saw this as I hit ‘Post’ and the opposite works for me. I have never, ever had any stick! Wonder what’s changed for the OP!

Thank you so much for all your replies.

I'm using plenty of oil (sunflower) and it's definitely hot enough.

My recipe is Tom Kerridge, which is 225g flour, 250ml milk and 4 large eggs. I always think it looks too thick so I add a splash more milk.

Having said that, yesterday's eggs were mediums. Would not enough egg make them stick

Also I have always used semi skimmed milk?

Start again with a new pudding tin and NEVER WASH THE TIN.
wipe out work kitchen towel after use.
smoking hot oil before putting the batter in.

How much of sunflower oil do you actually put in? What exact process are you following? I.e. what temperature of the oven (is it a fan oven) , when do you put the muffin tin in with oil and for how long. Do you rest batter? How much batter do you add? How long do you bake them for? To me it does look like they burn and there is not enough oil.

Of course they don't. If everyone made their own, why would there be a huge brand of frozen Yorkshires plus loads of other producers?

What happens if you follow the recipe?

If using medium eggs try using 5 or 4.5.

It's the TIN. Use a heavy duty black enamel one which is actually made for Yorkshires. Never ever wash it, wipe with dry kitchen roll when hot/warm as there will not be any batter residue!

Sorry forgot to say Full Fat Fresh Milk, not skimmed or semi skimmed.

I don't think silicone is the best choice for the pan, you need to use a solid metal one. The fat needs to be so hot it is practically smoking before you pour the batter in, and I've always used lard.

Mine used to do this until I changed to a tray without a textured base. Now they just pop out.

I disagree with “plenty of oil”. A teaspoon, enough to cover the bottom, is all that’s needed. As long as it is hot enough, they won’t stick.

I use olive oil and skimmed milk and don't have any issues so I don't think it is that.

I use 2 eggs to 70g plain flour and 100ml milk (or same ratio if I want a larger quantity) & rest it for a couple of hours.

ETA: and only use enough oil to coat the base of the tin.

I've never made them, M+S frozen will do us.

However..... as a heathen, if I had to make them I think I'd heat the oil in a pan on the stove first to very very hot, then put it into the tins, leave it in the oven to smoking hot and then add the batter. Sacrilege! But think of how much time it saves heating the oil in the oven!

That was tongue in cheek BTW before the YP afficionados have a total conniption!

Agree, not enough oil or not quite hot enough.

If I follow the recipe, 9 times out of 10 they stick either marginally or like an absolute bastard, like the picture. The odd time they don't, I haven't done anything different from my perspective.

I pour a decent amount of oil in. The batter fizzles when I pour it in. Once in a blue moon they pop out marvellously. They are never burned,.whether stuck or not. They're great Yorkies, I just can't get them out the bloody tray 😁

This seems like a better ratio. I always end up adding a bit more milk because it seems on the thick side.

Maybe I should be adding an extra egg as PP says?