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.
Try our perfect Yorkshire pudding recipe.
The opinions expressed are those of the author and are not held by Saga unless specifically stated.
The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.