Yorkshire pudding Q: I always make my own Yorkshire puddings and they rise a treat but although I use a non-stick pan, they stick and I can’t get them out whole – help.
A: As your batter recipe obviously works perfectly, giving well-risen, crusty puddings, it must be the bakeware you are using. Perhaps the non-stick surface has lost its effectiveness. I too use non-stick bakeware for Yorkshire puddings but I always add a little oil or dripping to each one, swirling it around the sides. I place the tray on the top shelf of a very hot oven – 425F/220C/gas mark 7 – until smoking. I then pour the batter to fill three-quarters the way up the moulds and immediately return to the top shelf and bake for 15-25 minutes, until the puddings are puffed and golden. They should slip out of the moulds with no problem.
This article was first published in the January 2010 edition of Saga Magazine.
Lindsey Bareham's website is: www.lindseybareham.com