Does anyone use a Pampered Chef muffin tray for yorkshire puds?

[LaytonRocks]

Because I'm failing miserably to create anything edible in mine.

I've seen no less than three other women produce the most magnificent starbucks-muffin-sized yorkshire puds in theirs, but today I managed to make the flattest puds ever - practically pancakes. Yesterdays attempt was uncooked in the middle!!

If you do it, tell me how. I bought the damn thing on the promise that massive, tasty yorkshire puds would be mine!!

I don't have one, no, but what makes a difference with mine is an extra egg in the mixture.

Brian Turner's recipe is equal volumes of plain flour, eggs and milk. Don't know if that might help.

I don't have the muffin tray but have made some fabulous toad in the whole in the baker.

Saw the PC demo the other day. Lady said the tin needs to be 'seasoned' by cooking something fatty in it a few times. I also noted her recipe was quite high in egg, which definately would help. I didn't buy the pan for that reason - I felt it was the recipe rather than the pan that produced the result.

Thanks for this, everyone. FFF - you may well be right about the egg, esp looking at the other comments!

I have other PC stuff that is more well seasoned than my muffin pan, but I was using oil because it's not seasoned yet.

I will try an eggier mixture and persevere!!

Laytonrocks, the other thing that you should do to be certain they rise is to ensure that the pan is very hot before you put the mixture in.

With Pampered Chef, you cannot put it on the hob to heat up as the non-stick coating would blister and peel, but it should be up to heat in the oven before you put your batter in. The quicker they cook, the better the rise.

OK - this is for the stoneware muffin pan - not the mini-muffin pan (which I don't use for YPs, only mini-tartles and mini cupcakes)

To season your muffin pan, buy some cheap veg or sunflower oil, fill cups to top, leave overnight. Next day, put the pan with the oil still in in the oven at Yorkshire pudding heat for 40mins, then leave to cool and discard oil - its now seasoned.

The recipe I use...

3 medium eggs
1 cup plain flour
1/2 cup water
1/2 cup milk

It depends a bit on your flour - if this looks a bit too thick, add a little bit more water.

Don't heat your stoneware up - batter goes into a cold muffin pan.

I lightly spritz the muffin pan as this guarantees absolutely no sticking - but you can do without this. Put batter in pan (enough for 12 cup muffin tin). Oven at gas 7 / 220. About 25 mins until the sides (where they rise) are slightly golden.

Brilliant - thanks!

I am going to do the seasoning thing tonight - fab!

Thanks again for all comments - as always, MNers have come up trumps!

I would spray it with oil if its new then:

2 eggs
1/2 pt milk
4 oz plain flour

Mix eggs into flour and then add milk slowly.

Pour mix into muffin pan - do not preheat it! Oven at 200-220 for about 25 minutes.

Mine used to catch fire as they were so big so hopefully this will help.

FoxForceFive - I have used this recipe for years and failed miserably until I bought the stoneware pan!

Do use it to make cupcakes and muffins in too. Use a 3 egg recipe and you will have the most amazing cakes!

I have one of these and my puddings are amazing

I brush the inside of each one lightly with oil then put in the oven for 10 mins - you are not supposed to pre heat it but it seems to work better for me. Take it out and then put the batter in. Cook them for 30-35 mins. DO NOT OPEN THE OVEN until the end.

I also put one extra egg in. I just use Tesco batter mix and for two sachets you are supposed to use 2 eggs but I do three.

Nikki1978, you need to be careful doing this as putting an empty stoneware pan in the oven can cause it to crack. Glad you have amazing puds though - it is my favourite product from Pampered chef...and I have a lot of products.

I have just tried using a baker for a roast and the meat sliced like butter...