So I’ve decided not to use the same tin any more. It’s a non stick one and described as being ovenproof up to 220 conventional/200 fan. My last recipe needed to be at 210 fan and I was slightly uncomfortable about hearing the tin hotter than it’s ovenproof rating and do think it gave off a few fumes.
Some non stick ones are ovenproof up to 230 conventional/210 fan but I have one recipe that needs 240/220.
I found some 6 hole stainless steel muffin tins on Amazon by some unknown make - they had good reviews so I got them.
And will be using those for the rest of the recipes but still the same oven. I don’t think it will make a lot of difference as lots of people use non stick oven tins for Yorkshire pudding. And when I made the Elaine Lemm recipe I had half in the mini oven in the non stick tin and half in my main oven in an enamelled metal pie dish and both came out exactly the same.
But I’ll stick to the mini oven for comparison anyway.
Lakeland and le creuset both make a non stick muffin tin/Yorkshire pudding tin that is ovenproof at 240/220. I sent for the Lakeland one which wasn’t expensive but that will only fit in the main oven. The ke creuset one was expensive.
I also saw some cast iron muffin tins which would be ideal but they were ridiculously expensive!
So I’ll be using the 6 hole stainless steel one now in the mini oven - hope they don’t stick!
I'm trying Chef Jack Ovens recipe today. He uses 3 eggs (doesn't say what size - I've used large ones), less flour (60 grams) and 150ml of skimmed milk. I don't have skimmed milk. I was going to use half semi skimmed and half water, but noticed our milk has gone out of date. So I made up a pint of marvel - which is skimmed milk. He again mixes the eggs and milk first and adds the flour and salt afterwards. He says you can either use it straight away or put it in the fridge - preferably overnight as it makes the batter a lot better.
I read on another food blog that yorkshire puddings have slightly less rise, if batter is refrigerated, than if left to stand at room temperature, so I'm sticking with an hour at room temperature as for the other recipes. Traditionally batter wasn't refrigerated as originally people didn't have fridges. I'm guessing this is in some recipes because some countries are hotter and leaving eggs at room temperature for a long period could mean they go off.
Anyway. The batter is currently resting. He says heat the fat in the yorkshire pudding tin at 240 conventional (220 fan) for 10 minutes and also cook at that temperature. (Elaine Lemm says don't heat it above 230/215 or the fat could burn). But the Yorkshire Pudd company wops their oven up even higher than 240 to heat the fat, so I'll stick with 240 for 10 minutes. Results later.
I’ll be interested to see if your puddings stick in those tins. Non stick pans are also supposed to disrupt hormones due to the chemicals used, so stainless steel should be a healthier option.
Just the frying pan is non stick - for when doing fried eggs. I'm hopeless at fried eggs otherwise! So it doesn't get used often.:max_bytes(150000):strip_icc()/Elaine-Lemm-bw-2eee4b01eaac49259e73d3b171d389bc.jpg)
(Lol, think I was typing at the same time 
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