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 Yorkshire pudding 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.
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