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...

I think the temperature of the oil makes the difference. When I do toad in the hole it doesn’t stick. It’s much hotter from cooking sausages

That's not the right tin. It's too deep and ridged. You need a Yorkshire pudding tin. They are shallower. Smoking hot sunflower oil is the way to go.

Just to add: Oldie here, have been making them for nearly 60 years, have never weighed anything for yorkshires.

The tin is fine. I use a muffin tin every time, never owned a Yorkshire pudding tin. And my yorkshires are known for being amazing.

The perfect Yorkshire pudding tins are Fray Bentos tins, perfect size and never have any sticking! Plus DH love a pie so I have quite a few now!

Mine always stick too. I tried some in the Airfryer the other day in different tins and they didn't stick at all so it's def not my recipe (also made with semi skimmed milk). Bit the Airfryer Ines went all flat after I took them out and mine rarely have the raise round the edges and dipped middle.

Super hot is the key, in latter years in a new build my mum regularly set off the smoke/heat detector when making Yorkshires.

The wail of the smoke detector was a kind of dinner gong for her!

I'm old and have always 'sized the tin before I put the lard or dripping in. It sits empty in the oven while other things roast, temperature gets turned right up, comes out for fat to be added then back until it's smoking hot.
You can have too many eggs (makes them go flat when they cool) I go by eye, same amount of eggs to milk (semi-skimmed) to flour.
I let the batter rest but I've done it without resting and it makes little difference.
You don't need tons of fat/oil, a teaspoon, but it must be smoking hot.

I don’t….mine just never work well. To my eternal disappointment, as I am from Yorkshire, but Waitrose Yorkshire puds are far better than mine. Sigh.

So totally separate issue, but mine don’t rise well. My mum (whose Yorkshire puds are fantastic) says make sure the fat is smoking hot - I do. I follow her recipe, which is Delia’s I believe, I have a good four pud tin, I use smoking hot dripping etc etc but they just won’t rise. Any tips?

My Delia's were crap. My Kerridge (plus more milk) will rise so high that they have on occasion touched the top of the oven. If only I could get them out the bloody tin 😁

I use a bun tin. Lard. Heat for 8 minutes at 220°c, out of oven, quick as I can pour in mix and straight back in. James Martin recipe, 4oz plain flour, 4 eggs, half pint of milk, salt, pepper. I usually make it several hours before and chill it in the fridge. Never fails, Yorkshire born and bred! 😋

Does lard make significant difference over oil?

Never wash a pudding tin. Just wipe it out. Use a heavy tray that holds heat. I tend to use trex. Heat very hot then pour batter. Use bbc good food four egg recipe and leave to rest for best rise. Don’t open the door. Never fails

I think so, but I only use it as that's what my mum used, and it works. I think it's something to do with the smoking point 🤔 or maybe because it was economical...

Are you using plain flour? Don’t use self raising flour. Rest the batter in the fridge after making. Hot oil for me heating up on the oven before putting in the batter. Use the same tins and don’t wash out, just wipe them out. Don’t open the door.

I use the BBC good food recipe @StockingsByTheFire with semi skimmed milk

You need more oil then you’d ever think, fill each hole about 25% and th fat / oil needs to be searingly hot so the mixture start to bubble as you pour it in

I think you need a new tin. I had this issue with an old tin. I got these scoville tins and they are really good and never stick. Makes lovely yorkshires easily and they dont get ruined getting them out.

www.dunelm.com/product/neverstick-6-non-stick-aluminum-cupcake-tray-1000188446?defaultSkuId=30737636&branchCode=0375&utm_source=google&utm_medium=cpc&utm_campaign=Cook_Tins+and+Trays-PMax_%5BGOO-LIA-COOK-TINS%5D&gclsrc=aw.ds&gad_source=1&gad_campaignid=20707268294&gclid=CjwKCAjwi-zWBhAdEiwAqlRf-B0P4iKHOhmAHdMi02D_sEiDfuOQ8WS7HE1uYHWxPpMhPJWBhqax5xoCOUYQAvD_BwE

I use James martin recipe. Into the tray fill the top 3 with veg oil then lean/stand it so the oil drops into the other 3 rows. Oven for 20 mins. Out and pour in the batter. Quickly! Back in. Never stick. Perfect!

If you’re happy to spend money I have a stoneware muffin tray and they pop right out. It was pampered chef which doesn’t exist anymore but assume there are other manufacturers.

I had this before with a non stick tin but then changed to silicone ones and they come out great every time. You can use less oil as well.

I would buy a new tin first. Then I use the spray oil. Spray onto cold pan and warm pan and oil up in the oven. Take out and spray again just before putting the mixture in. If you use an oil in your mixture (I don’t) make sure it’s not the same oil. My mixture is simply get a mug and put in a mug full of plain flour, milk and eggs. Doesn’t matter size of cup, mug or jug just make sure you put same amount of each 3 ingredients in. Don’t weigh. Add salt and pepper as required and done.

Check the temperature limit of the pan you are using. I switched to doing a big Yorkshire pudding in a spun-iron prospector pan, which I can heat as high as I need and it never sticks. I'm sure you can get muffin pans in spun or cast iron too.

Well.

Well, well, well.

Would you look at that.

I can't tell you what worked because thanks to you wonderful bunch I added an extra egg, did a bit more oil, made the oven hotter, and also took my batter out of the fridge to come to room temperature for longer.

They popped right out!